Sweet Potato Sausage Rolls
These savory vegan sausage rolls are packed with smoky spices, sweet potatoes, and protein-rich kidney beans. Wrapped in golden, flaky puff pastry and finished with a sprinkle of seeds, they are perfect warm from the oven or served cold at a picnic.
Instructions
- 1
Heat the oven to 220°C. Place sweet potatoes (2) chunks in a microwaveable bowl, cover, and microwave for 10 minutes until soft. Mash well, then add kidney beans (1 can) and mash again to roughly combine.
- 2
Stir in red onion (1), smoked paprika (2 tsp), ground cumin (2 tsp), fresh parsley (1 handful), lemon zest (1), tomato puree (1 tbsp), black olives (1 handful), and garlic cloves (2 clove). Mix and season generously.
- 3
Cut frozen dairy free puff pastry (2 sheet) in half lengthways. Form the filling into sausage shapes along the middle of each pastry rectangle. Brush edges with olive oil (2 tbsp), roll pastry to enclose, and press firmly with a fork to seal. Cut into 24 rolls.
- 4
Chill rolls in the fridge for 20 minutes to prevent bursting. Brush tops with remaining oil and sprinkle with poppy seeds (1 tbsp). Bake for 20 minutes until deep golden brown.
Nutrition Facts
Per portion