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Spinach, chickpea and sweet potato sausage rolls

9

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  • 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.

Notes

This recipe makes two large rolls, which can then be cut into 6-8 pieces. If you prefer for finger food or little hands you can make 4 smaller rolls by cutting each pastry sheet in half lengthways and dividing the mixture into quarters. 

If the rolls collapse a bit during baking and the filling spills out, once the pastry is golden and they are out of the oven, use two dessert spoons – one of either side of the sausage roll – to gently push the filling back into the pastry into a roll shape.

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