Ve­gan snag-free sausage rolls

makes / 12 prep / 30 min­utes cook / 30 min­utes

The Coffs Coast Advocate - - YOUR SAY - Recipe by Matt Pre­ston and Michelle Southan Photo by Jeremy Si­mons


750g sweet potato, peeled, cut into 5cm pieces

1 tbsp olive oil

1 brown onion, finely chopped

2 gar­lic cloves, crushed

2 star anise

2 tbsp tamari, plus ex­tra, to serve

35g (1⁄2 cup) fresh bread­crumbs

70g (1⁄2 cup) pecans, finely chopped, plus ex­tra chopped pecans, to serve

1⁄3 cup chopped fresh co­rian­der

1 tbsp maple syrup

12 sheets filo pas­try

Olive oil spray

1. Place sweet potato and 2 ta­ble­spoons of wa­ter in a large mi­crowave-safe bowl. Cover and mi­crowave on high for 10 min­utes or un­til soft. Drain and re­turn to bowl. Use a fork to mash un­til smooth. Cool.

2. Mean­while heat the oil in a fry­ing pan over medium heat. Cook the onion, gar­lic and star anise, stir­ring of­ten, for 5 min­utes or un­til soft. Add the tamari and cook, stir­ring, for 2-3 min­utes or un­til the liq­uid is al­most ab­sorbed. Dis­card the star anise. Add to the sweet potato and mix well.

3. Add bread­crumbs, pecans, co­rian­der and maple syrup to sweet potato mix­ture. Sea­son. Mix to com­bine.

4. Pre­heat the oven to 200C/180C fan-forced. Line a bak­ing tray with bak­ing pa­per.

5. Spray one half of a filo sheet with oil. Fold in half cross­ways. Place 1⁄4 cup of the sweet potato mix­ture at the end of the folded filo sheet. Spray the filo with a lit­tle oil. Fold in the sides and then roll up to en­close the fill­ing. Place, seam side down, on the pre­pared tray. Re­peat with the re­main­ing filo sheets, oil and fill­ing to make 12 rolls.

6. Spray the rolls with oil. Sprin­kle with ex­tra chopped pecans. Bake for 15-20 min­utes, un­til golden. Serve with ex­tra tamari.

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