Recipe

Spicy kumara sausage rolls

Put a vegetarian twist on classic sausage rolls by using a hearty and spiced kumara (orange sweet potato) filling, like this recipe from The Australian Women's Weekly's 'Super Vegetarian' cookbook.

  • 25 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Spicy kumara sausage rolls
  • 600 gram kumara (orange sweet potato), chopped coarsely
  • 400 gram canned red kidney beans, drained, rinsed
  • 150 gram drained char-grilled capsicum (bell pepper), chopped finely
  • 150 gram feta cheese, crumbled
  • 2 green onions, chopped finely
  • 1/2 cup chopped fresh coriander leaves
  • 1 tablespoon ground cumin
  • 1 teaspoon dried chilli flakes
  • 4 sheets puff pastry, just thawed
  • 1 egg, beaten lightly
  • 2 teaspoon cumin seeds
  • 1/2 cup (140g) smokey barbecue sauce

Method

Spicy kumara sausage rolls
  • 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.

Notes

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.

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