This article was written for Annabel & Grace, which is now part of Rest Less.
Rubbish Wife’s veggie ‘sausage’ rolls
Ingredients
Rapeseed oil for frying
½ red onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp grated ginger
2 small sweet potatoes, grated
1 tsp ground cumin
½ tsp tumeric
¼ tsp ground nutmeg
2 tbsp water
2 handfuls spinach, washed and roughly chopped
400g can chickpeas plus liquid
salt & freshly ground pepper
80g feta cheese, crumbled
2 tbsp coriander
1 tbsp parsley
2 packs pre-rolled puff pastry
1 egg
1 tbsp sesame seeds
How to prepare
Heat a glug of rapeseed oil in a large frypan over a medium heat and cook the onion gently for 4-5 minutes until soft and translucent.
Add the ginger and garlic to the pan and cook for a further minute.
Add the sweet potato and stir well to mix. Cook for 8-10 minutes, moving it around until evenly cooked and softened.
Sprinkle over the spices and water and cook for a further 2 minutes until the spices release their oils and smell fragrant.
Drain the chickpeas but reserve the liquid. Blitz in a processor with 2 tbsp of the liquid, or mash roughly. Add these to the pan along with the spinach and mix well. Season well and continue to cook over a gently heat for 5 minutes until the sweet potato is well cooked.
Set the mixture aside to cool then stir through the crumbled cheese and herbs
Roll out the pastry on a sheet of greaseproof paper and spread half the mixture lengthways on each sheet, placing it about 1/3 the way up from the edge. Use the paper to help you make a fairly tight roll but not too tight or the mixture will expand and squeeze out of the rolls during the cooking process.
Pop the rolls in the freezer for 30 mins to make them easier to cut, then remove and cut to your desired size.
Brush the top of each roll with a little egg wash and sprinkle with sesame seeds. Bake at 180C for 30 minutes until well risen and golden.