The cocktail hour Celebrate the party season with tasty fare
CELEBRATE THE PARTY SEASON WITH THIS TASTY AND ELEGANT FARE
Makes 30
2½ sheets frozen puff pastry, thawed
1 egg, beaten
2 tsp black sesame seeds
Spicy tomato relish and crème fraîche, to serve
Parsley leaves, to serve
Filling
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
3 tsp Moroccan seasoning
400g sweet potato, peeled, grated
400g can brown lentils, drained, rinsed
½ cup dried breadcrumbs ½ cup quick oats
1½ cups (140g) vintage cheddar, grated
2 tbsp finely chopped flat-leaf parsley
1 egg, beaten
1. To make filling, heat half the oil in a large non-stick frying pan over a medium heat. Add onion and garlic and cook, stirring, until soft. Add seasoning and cook, stirring, for 1 minute. Transfer to a large bowl. Add remaining oil to same hot pan. Add sweet potato. Cook, stirring occasionally, for about 7 minutes, or until beginning to soften. Transfer to bowl with onion. Cool slightly.
2. Preheat oven to 200°C. Line 2 large oven trays with baking paper. Add lentils, breadcrumbs, oats, cheese, parsley and egg to sweet potato mixture. Season. Mix well.
3. Cut whole pastry sheets in half. Divide filling mixture into 5 portions and shape into a firm log along the centre of each piece of pastry. Roll up to enclose filling, brushing edge of pastry with egg before rolling over to seal.
4. Trim ends then cut each roll into 6 pieces. Place seam-side down on oven trays. Brush tops with egg. Sprinkle with sesame seeds. Bake for about 25 minutes or until golden.
5. In a small bowl, swirl spicy tomato relish into crème fraîche. Serve rolls with sauce. Garnish with extra parsley.