Name: Sweet Potato Sausage Rolls
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 24 servings
Ingredients: 2 null sweet potatoes (peeled and cut into medium chunks); 1 can kidney beans (rinsed and drained); 1 null red onion (finely chopped); 2 tsp smoked paprika; 2 tsp ground cumin; 1 handful fresh parsley (leaves chopped); 1 null lemon zest (zest of one lemon); 1 tbsp tomato puree; 1 handful black olives (chopped); 2 clove garlic cloves (crushed); 2 sheet frozen dairy free puff pastry (ready-rolled); 2 tbsp olive oil (for brushing); 1 tbsp poppy seeds (or sesame seeds)

Instructions

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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.