SPINACH, CHICKPEA AND SWEET POTATO SAUSAGE ROLLS
These sensational sausage rolls made with spinach, chickpeas and sweet potato are a fantastic healthy take on a classic. You honestly won’t miss the meat because these tasty pastry rolls are so full of flavour. Plus they’re a great way to sneak a truckload of vegetables plus protein and fibre packed chickpeas into the kids!
This bakery also does a spinach and chickpea sausage roll, but we haven’t yet had a chance to sample it because it keeps selling out. It must be good.
Sweet potato has a delicious nutty sweetness that goes beautifully with chickpeas. And I was right – it makes a great base for the spinach and chickpeas in these delicious sausage rolls. Add in a few of my favourite spices, some herbs for good measure and some cubed feta cheese and we were on to a winner!
Spinach, chickpea and sweet potato sausage rolls Recipe
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
- 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.
- Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
- Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
- Sprinkle over the cumin, tumeric, nutmeg and water and cook for a further 2 minutes.
- Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are cooked well.
- 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.
- Stir the chickpeas through the vegetable mixture until well combined and season with salt and pepper to taste.
- Set the mixture aside to cool for 15-20 minutes.
- While the mixture is cooling, defrost 2 sheets of frozen flaky puff pastry.
- Once the vegetable mixture has cooled, finely cube the feta cheese and chop the coriander and parsley. Stir these through the vegetable mixture.
- Lightly beat the egg and brush it all over the pastry sheets. Place half the vegetable mixture onto each pastry sheet about ⅓ of the way up the sheet. Using your hands form it into a sausage shape the length of the pastry sheet. Roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with approximately 1 inch overlap of pastry. Trim the excess pastry if necessary.
- Transfer the rolls to the freezer for 30 minutes to set a little which will make them easier to cut.
- Preheat the oven to 180C Fan Bake. Line a baking sheet with parchment or greaseproof paper.
- After 30 minutes, remove the rolls from the freezer. Brush more beaten egg over the top of each roll and sprinkle with sesame seeds.
- Using a very sharp knife, cut them to your desired length. Place the cut rolls onto the prepared baking sheet and bake for 20-25 minutes until the pastry is golden.
Recipe Adapted : SPINACH, CHICKPEA AND SWEET POTATO SAUSAGE ROLLS @ thefaresage
