These sweet potato, chickpea and feta rolls will become your new vegetarian party favourite. They are rich in wholesome goodness and very high in fibre – which we all know is integral part of hosting a healthy microbiome 🙂
Whilst you may be put off by the extra fiddling associated with making your own “sausage” rolls, this recipe makes 36 sweet potato, chickpea and feta rolls. Perfect for parties, gatherings and leftovers alike 🙂
When purchasing puff pastry, some options are better than others. Always look for the all butter variety to avoid canola oil, margarine and other additives. Carême have a great range of puff pastry products, these are available from most IGA and health food stores. You can find your closest stockist here.
For those looking for a gluten free variety, I know selected Woolworths stores across Australia often stock gluten-free puff-pastry. I’ve also seen a few gluten free varieties at good health food stores.
If you’re looking to avoid some of the nasties found in the store-bought options, you might like to consider making your own?
600g puff pastry (gluten free or buttered is fine)
1 egg, whisked
Tomato sauce or tomato chutney to serve.
Preheat the oven to 220C. Line one baking tray with baking paper. Spread diced sweet potato over the base of the baking tray, drizzle with olive oil and place in the oven to bake for 25 minutes or until golden brown.
Meanwhile, heat a drizzle of olive oil over medium heat, add the onion and garlic and stir until softened. Add the crushed garlic and stir until fragrant. Remove from the heat and transfer to a food processor.
Once sweet potato is cooked, add to the food processor with the onion, garlic, spices, sun-dried tomatoes, ginger and chickpeas. Process until well combined. Once complete, remove blade and stir-through goat's feta.
Place one pastry sheet on a clean surface before cutting in half. Shape 1 portion of the sweet potato mixture into a log and place this along the long edge of pastry half. Paste the opposite edge of the pastry half with 1 tsp. of beaten egg mixture. Roll up pastry to enclose the filling. Paste once again with egg mixture before cutting into 6 x small "sausage" roll pieces. Place pieces seam-side down on a lined baking tray. Repeat with remaining sweet potato and pastry halves.
Bake in the oven for 20 minutes or until golden brown. Remove from oven, set aside to cool before serving with a tomato sauce or relish.
I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.