1.Preheat oven to 200°C. Line two oven trays with baking paper.
2.Boil, steam or microwave kumara until tender; drain. Mash kumara in a large bowl until smooth.
3.Add beans, capsicum and feta to bowl with green onion, coriander, ground cumin and chilli; mix well. Season.
4.Spread a quarter of the kumara mixture along one side of each sheet of pastry. Roll up to enclose. Place rolls, seam-side down, on trays. Brush with egg; sprinkle with cumin seeds.
5.Bake rolls for 30 minutes or until golden and puffed. Cut each roll into four pieces; serve with barbecue sauce.
Assemble the sausage rolls ahead of time and refrigerate until ready to cook. You can also use mashed butternut pumpkin instead of kumara. If you’re following a vegetarian diet, look out for animal rennet on the labels of some of the cheeses you purchase. Non-animal rennet cheeses are now widely available in supermarkets.