sweet potato and bean sausage rolls
Serves: 12
  • 600 grams orange sweet potato (leave whole if microwaving, chop into chunks if boiling or steaming)
  • 1 x 400 gram tin red kidney beans, drained and rinsed
  • 1 red capsicum, roasted and cut into squares
  • 150 grams feta, roughly crumbled
  • 3 spring onions, sliced
  • ½ cup coriander leaves, roughly chopped
  • 1 tablespoon ground cumin
  • ½ teaspoon dried chilli flakes
  • 3 sheets store bought puff pastry
  • 1 egg, lightly beaten
  • 2 teaspoons cumin seeds
to serve
  • tomato chutney
  1. Preheat oven to 200 degrees Celsius and line a large baking tray with baking paper.
  2. Char the capsicum over the flame of a gas cook top; or lightly coat in olive oil and place on a baking tray in the oven for 20 minutes or until the skin lightly chars and comes away from the flash. Peel and chop into squares.
  3. Boil, steam or microwave the sweet potato until tender. Once cooked, roughly mash in a large bowl.
  4. Add the beans, capsicum, spring onions, coriander leaves, ground cumin and chilli. Mix together and season with salt. Add the feta and mis lightly so that the cheese doesn't break up too much.
  5. Lay out the sheets of puff pasty and cut in half. Divide the mixture between the 6 halves of pastry, spreading the mixture along one side of each sheet of pastry. Roll up to enclose.
  6. Place roll, seam side down on the baking tray. Brush with the beaten egg mixture and sprinkle with cumin seeds.
  7. Bake for 30 minutes or until golden and puffed. Cut each roll in half and serve with tomato chutney
Recipe by Villiers Brown at https://villiersbrown.com/sweet-potato-bean-sausage-rolls/