Spinach, chickpea and sweet potato sausage rolls

• Vegetarian

• Produce

  • 100 g Baby spinach, leaves
  • 1 400g can Chickpeas
  • 2 tbsp Coriander, fresh
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 tbsp Parsley, fresh
  • 1/2 Red onion
  • 200 g Sweet potato, orange

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Nutmeg, ground
  • 1 Salt
  • 1 tbsp Sesame seeds
  • 1/2 tsp Tumeric

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 2 sheets Pre-rolled puff pastry

• Dairy

  • 20 g Butter
  • 80 g Feta cheese

• Liquids

  • 2 tbsp Water

Found on thefaresage.com

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

Directions

• 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.

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