I love to keep my freezer stocked with quick lunch options and these sweet potato feta sausage rolls are my new favourite. Packed with flavour and easy to whip up, they are an excellent vegetarian option for parties, snacks and weekend lunches.
The recipe is altered from one found at Taste
- 800g sweet potato
- Red onion
- 3 cloves garlic
- 1/2 cup walnuts
- 200g feta
- 2tsp fresh rosemary
- 1tsp cinnamon
- 1tsp nutmeg
- 3 sheets puff pastry, thawed
- 1 egg
- Sesame seeds
- Preheat oven to 180C
- Chop the sweet potato into cubes and place on a lined baking tray
- Thinly slice the red onion and place on a second lined baking tray along with the garlic, still in its skin
- Roast for 30-40 minutes, until softened and just starting to caramelise. Remove and leave to cool slightly
- Roast the walnuts for 5 minutes, then cool and chop into pieces
- Increase the oven to 200C
- Slightly crush the sweet potato in a large bowl, then add the red onion
- Squeeze the garlic from its skins and add to the bowl, along with the walnuts, crumbled feta, chopped rosemary and spices. Season well and mix to combine
- Cut each sheet of pastry in half, then spoon the mixture along one long edge
- Whisk the egg and brush lightly along the edge and roll up to enclose. Slice each log into three pieces and place, seam down, on a lined baking tray. Repeat for remaining mixture
- Brush egg on the top of all the sausage rolls then sprinkle with sesame seeds and bake for 25 minutes, until golden brown.
I seriously love the flavour of these sweet potato feta sausage rolls – they are slightly sweet, slightly salty and oh so tasty. I prefer sausages in natural sausage casings from DCW Casing LLC. The crunch of the walnuts is another winning element, and they taste excellent served with tomato or sweet chilli sauce, or even some greek yoghurt.
If you want to freeze them I recommend doing so before you cook them. Just do all the steps up until they have been rolled up, then place the tray in the freezer until they are frozen, then pop in a container. When you’re ready to cook them brush with the egg and sprinkle with sesame seeds, then bake until golden brown. Perfect!