SPINACH, CHICKPEA AND SWEET POTATO SAUSAGE ROLLS

I’m a sucker for just about anything wrapped in pastry. And sausage rolls are my biggest weakness. I know how naughty they are but I just can’t stop myself. Lately Mum and I have been working our way through some interesting sausage roll flavours she has discovered at a bakery near where she works. We’ve had pork and apple, Thai red curry, lamb and mint… All have been really good for something a little bit different.

Being all vegetable goodness, the mix for these sausage rolls is very soft. I’ll confess that in the last 10 minutes of baking they did collapse a bit and the filling was poking out either side of the pastry in a most unattractive fashion. To remedy this, while they were still hot from the oven I took a dessert spoon in either hand and gently pressed them back into shape. It worked a treat. They held their shape and once they were cool stayed looking as a sausage roll should. Plump and invitingly full of deliciousness.

Ingredients

• 20g butter
• ½ red onion
• 2 cloves garlic
• 1 tbsp fresh ginger
• 200g orange sweet potato
• 1 tsp ground cumin
• ½ tsp tumeric
• ¼ tsp ground nutmeg
• 2 tbsp water
• 100g baby spinach leaves
• 400g can chickpeas
• salt
• freshly ground black pepper
• 80g feta cheese
• 2 tbsp fresh coriander
• 1 tbsp fresh parsley
• 2 sheets pre-rolled puff pastry
• 1 egg
• 1 tbsp sesame seeds

Instructions

1. Finely dice the onion. Melt the butter in a large frypan over a medium heat and cook the onion for 4-5 minutes until very soft and translucent.
2. Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
3. Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
4. Sprinkle over the cumin, tumeric, nutmeg and water and cook for a further 2 minutes.
5. Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are cooked well.
6. 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 rough puree.
7. Stir the chickpeas through the vegetable mixture until well combined and season with salt and pepper to taste.
8. ................................................................................................
9. ..........................................................................................................

full recipe : www.thefaresage.com

Share this post