These meat-free rolls are absolutely perfect for a light lunch or as a snack to fight hunger between meals. With just a handful of easy ingredients, these simple vegetarian sweet potato and feta rolls will leave you wanting more from the very first bite!
If you’re looking to whip this recipe up in bulk, they are easily freezable so long as you separate with baking paper to prevent them from sticking together. When you’re ready to eat, simply allow them to defrost for one hour at room temperature and warm in the oven for a delicious pre-made meal!
- 1kg sweet potato, peeled, cut into 2cm-pieces
- 1 brown onion, finely chopped
- 55g (1/2 cup) walnuts
- 200g smooth feta, crumbled
- 1/2 teaspoon finely chopped fresh rosemary
- Pinch of ground cinnamon
- 2 sheets frozen puff pastry, just thawed
- 1 egg, lightly whisked
- 1 1/2 tablespoons sesame seeds
- Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Arrange sweet potato and onion, separately, on prepared trays. Bake for 30-40 minutes or until softened, removing onion earlier if cooked. Set aside to cool.
- Meanwhile, roast walnuts on small baking tray in oven for 5 minutes or until toasted. Set aside to cool. Chop walnuts.
- Increase oven to 200C/180C fan forced. Place sweet potato in large bowl and use fork to lightly crush. Add onion, feta, walnut, rosemary and cinnamon. Season. Use hands to mix until evenly combined.
- Cut each sheet of pastry in half. Place one quarter of sweet potato mixture in log shape along one long edge. Brush 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 remaining sweet potato mixture and pastry.
- Brush pastry with egg and sprinkle with sesame seeds. Bake for 25 minutes or until golden brown. Serve.