SWEET POTATO & FETA ‘SAUSAGE’ ROLLS

THIS DELICIOUS SNACK KICKS GOALS FOR VEGETARIANS AND MEAT LOVERS SERVES 12. PREP 25 MINS. COOK 1 HR 5 MINS

INGREDIENTS

• 1kg sweet potato, peeled, cut into 2cm pieces

• 1 brown onion, finely chopped

• 55g (½ cup) walnuts

• 200g smooth feta, crumbled

• ½ tsp fresh rosemary, finely chopped

• Pinch of ground cinnamon

• 2 sheets frozen puff pastry, just thawed

• 1 egg, lightly whisked

• 1 ½ tbsp sesame seeds

• Greek yoghurt, to serve

METHOD

1 Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.

2 Arrange the sweet potato and onion, separately, on the prepared trays. Bake for 30-40 minutes or until softened, removing onion earlier if cooked. Set aside to cool.

3 Meanwhile, roast the walnuts on a small baking tray in the oven for 5 minutes or until toasted. Set aside to cool. Chop the walnuts.

4 Increase oven to 200C/180C fan forced. Place the sweet potato in a large bowl and use a fork to lightly crush. Add the onion, feta, walnut, rosemary and cinnamon. Season. Use your hands to mix until evenly combined.

5 Cut each sheet of pastry in half. Place one quarter of the sweet potato mixture in a log shape along one long edge. Brush the opposite long edge with egg. Roll up to enclose. Cut each roll into 3 pieces and place seam-side down on the prepared trays. Repeat with the remaining sweet potato mixture and pastry.

6 Brush pastry with egg and sprinkle with sesame seeds. Bake for 25 minutes or until golden brown. Serve with yoghurt.