These Sweet Potato and Feta ‘Sausage’ Rolls are a delicious vegetarian twist on the classic sausage roll. Packed with roasted sweet potato, creamy feta cheese and crunchy walnuts, all wrapped in flaky puff pastry, they make a delicious snack or starter.
Ingredients:
- 1 kg of sweet potato, peeled and cut into 2 cm pieces
- 1 brown onion, finely chopped
- 55g (1/2 cup) walnuts, chopped
- 200g Coles Danish-style feta, crumbled
- 1/2 tsp fresh rosemary, chopped
- Pinch of ground cinnamon
- 2 sheets frozen puff pastry, just defrosted
- 1 egg, lightly whisked
- 1 1/2 tbsp sesame seeds
- Greek yoghurt, to serve
Method:
Preheat the oven to 200°C (180°C fan). Line a baking tray with greaseproof paper.
Place the sweet potatoes on the prepared tray and drizzle with olive oil. Roast in the preheated oven for 25-30 minutes or until tender and lightly caramelised. Remove from the oven and leave to cool slightly.
In a large bowl, mash the roasted sweet potatoes until smooth. Add the finely chopped onion, chopped walnuts, crumbled feta, chopped rosemary and ground cinnamon. Mix well.
Cut each sheet of puff pastry in half lengthways. Spoon the sweet potato and feta mixture down the centre of each pastry strip. Brush one edge with whisked egg and roll up to enclose the filling. Press to seal and place seam-side down on the lined baking tray.
Brush the tops of the rolls with the remaining whisked egg and sprinkle with sesame seeds.
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed.
Remove from the oven and leave to cool slightly. Serve warm with Greek yoghurt for dipping.
