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Ingredient
Sweet potato, spinach and feta ‘sausage’ rolls
Introduce
Chef :
Kate CarlessSweet potato, spinach and feta ‘sausage’ rolls
I made these as a meat free alternative for a picnic. You can play around with the filling too - squash would be a good alternative to sweet potato. And, you could add things like sun dried tomatoes, chopped olives, roasted peppers etc.
Ingredient
Food ration :
Makes 16 servingsCooking time :
40 mins
1 sheet
ready rolled puff pastry
250 g
spinach
100 g
feta cheese
1/2 tsp
grated nutmeg
1 tsp
chipotle chilli flakes
Cooking instructions
* Step 1
Preheat the oven to 180 degrees c. Peel and chop the sweet potato and cook in a pan of water until soft. Add to a mixing bowl and roughly mash it with a fork
* Step 2
Wilt the spinach and squeeze out all the excess water (this is really important. It might not look like there’s much spinach left but it’s plenty). Add to the mixing bowl.
* Step 3
Crumble the feta and add to the mixing bowl, along with the nutmeg, chilli flakes and some seasoning.
* Step 4
Unroll the pastry. Cut into two strips and put the mixture in the centre of each. You should have two long thin snakes of mixture.
* Step 5
Enclose the mixture in the pastry by bringing both sides together and seal with a little water. Then, using a sharp knife, cut into pieces. I got 8 from each roll.
* Step 6
Pierce each piece with a fork and glaze each roll with the beaten egg. Bake in the oven for 20 minutes or until the rolls are golden brown.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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