Spinach, chickpeas and sweet potato sausage rolls Ingredients
- 1 can chickpeas(400) gms
- 1/2 lb yam(orange sweet potato)
- 4 ozs frozen chopped spinach
- 2 oz feta cheese
- 1/2 red onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 tsp freshly ground cumin
- 1 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 tbsp fresh coriander, chopped
- 1 tbsp fresh parsley, chopped
- 1 pkt frozen Puff pastry, defrosted
- 1 egg
- 1 tbsp sesame seeds
Instructions
- Drain the chick peas, in a food processor pulse the chickpeas to a rough puree. Put this in a medium size bowl.
- Grate the sweet potato and add this to the bowl.
- Defrost the spinach and add this to the bowl.
- Crumble the cheese and add this to the mix.
- Finely chop the onion and add it to the mix.
- Finely grate or chop garlic and ginger, add this to the mix.
- Add the rest of the ingredients except egg and sesame seeds and mix well.
- Lightly beat the egg and brush it all over the pastry sheets.
- Cut the pastry about 3″ wide.
- Place the vegetable mixture in the centre 1″ pastry, using your hands form it into a sausage shape the lenght of the pastry. roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with about 1/2″ overlap.
- Egg wash each roll and sprinkle with sesane seeds.
- Transfer the rolls to the freezer for about 30 minutes to set a little which will make it easier to cut.
- Preheat oven to 400 degrees. Grease a baking tray with butter or pam or line it with parchment or greaseproof paper.
- Remove the rolls from the freezer, using a sharp knife, cut the rolls to your desired lenght. Place the cut rolls onto a greased baking tray seam side down, and bake for 25-30 minutes until pastry is golden.
- Note. If the rolls collapse a bit during baking and the filling spills out, once the pastry is golden and they are out of the oven, using two desert spoons – one of either sides of the sausage roll – to gently push the filling into the pastry into a roll shape.
