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- 600 grams sweet potato, peeled and diced
- 2 tbsp. extra virgin olive oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 1 tbsp. sweet paprika
- 1 tbsp. cumin
- 2cm cube of ginger, grated
- 10 sundried tomatoes
- 400g can of chickpeas, rinsed and drained
- 100 grams goat's fetta
- 600g puff pastry (gluten free or buttered is fine)
- 1 egg, whisked
- Tomato sauce or tomato chutney to serve.
Instructions
- 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.
- Category: Snack
- Cuisine: Gluten Free