Vegetable And Feta Sausage Rolls
Serves
16
Preparation
25
minutesCooking
35
minutes*Meat-free, nut-free
Ingredients
800 g 800 sweet potato, peeled, cut into 2-4cm chunks
2 Tbsp 2 extra virgin olive oil
2 cloves 2 garlic, minced
2 tsp 2 dried Italian herbs
1 tsp 1 smoked paprika
2 2 green shallots, thinly sliced
Finely grated zest of ½ lemon
2 Tbsp 2 tomato paste
100 g 100 Greek-style feta, crumbled
1 Tbsp 1 finely chopped flat-leaf parsley
2 sheets 2 frozen ready-rolled puff pastry, partially thawed
1 1 free-range egg, lightly beaten
Sesame seeds, to garnish
Tomato chutney, to serve
Method
- Preheat oven to 180°C fan-forced. Line an oven tray with baking paper.
- Place sweet potato, olive oil, garlic, dried herbs and paprika in a large bowl. Toss well to coat and transfer to oven tray. Spread out to form a single layer and bake for 25 minutes or until tender. Set aside to cool to room temperature.
- Increase oven to 200°C fan-forced. Line two oven trays with baking paper. Use a fork to mash the cooled sweet potato. Combine with shallots, lemon zest, tomato paste and feta, then add the parsley.
- Cut pastry sheets in half. Divide mixture into quarters and spoon portions down 1 long edge of each pastry rectangle. Brush opposite edge with a little egg. Roll up firmly to enclose, so seam is underneath.
- Use a serrated knife to cut each roll into 4. Place rolls on prepared trays, seam-side down. Brush with a little egg, then scatter over sesame seeds. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool for 15 minutes to eat warm. Or, cool rolls to room temperature and refrigerate, ready to pack into lunchboxes. Serve with tomato chutney.
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