It’s no secret sausage rolls are a crowd favourite. But, let’s face it, the crumbly treats aren’t exactly a healthy snack, as they’re often filled with fatty sausage meat. So we’ve replaced the old favourite with a healthier twist! With a tasty mix of sweet potato, chickpeas, baby spinach leaves, salty feta cheese and walnuts, these lighter options are great for bringing to family get-togethers or even dinner with a side of creamy mashed potato. Feel free to add in extra ingredients like grated zucchini or potato if you’re looking to pile in a few more veggies to the mix!
Ingredients
- 500g sweet potato, peeled, cut into 2cm pieces
- 100g baby spinach leaves, roughly chopped
- 400g can chickpeas
- 1 brown onion, finely chopped
- 55g (1/2 cup) walnuts
- 200g smooth feta, crumbled
- 1/2 tsp finely chopped fresh rosemary
- Pinch of ground cinnamon
- 2 sheets frozen puff pastry, just thawed
- 1 egg, lightly whisked
Method
- Preheat oven to 180C. Line 2 baking trays with baking paper.
- Arrange the sweet potato and onion, separately on the prepared trays. Bake for 30 to 40 minutes. Set aside to cool.
- Meanwhile, roast the walnuts on a small baking tray in the oven for 5 minutes. Set aside to cool. Chop the walnuts. Increase oven to 200C.
- Meanwhile, drain the can of chickpeas, reserving the liquid. Add the chickpeas plus 2 tbsp of the liquid from the can to a food processor and pulse to a puree. Set aside.
- Place the sweet potato in a large bowl and use a fork to lightly crush. Add the onion, feta, walnut, rosemary, cinnamon and chicken pea puree. Season. Use your hands to mix until evenly combined.
- Cut each sheet of pastry in half. Place on quarter of the sweet potato mixture in a log shape along one long edge. Brush the opposite long edge with egg. Roll up to enclose.
- Cut each roll into 3 pieces and place seam-side down on the prepared trays. Repeat with the remaining sweet potato mixture and pastry. Brush pastry with egg and bake for 25 minutes.