Pumpkin and Chickpea Sausage Rolls
These sausage rolls were really delicious. I made them for lunch on Good Friday so I made them ahead of time and froze them. They defrosted and cooked beautifully. I would double the quantity next time as this makes only 12 tiny rolls which are probably enough for 4 people.
They are vegetarian and can be made vegan by omitting the feta, egg, and milk and using your own substitutes.
Chickpea and Pumpkin Sausage Rolls
1 red onion
2 cloves garlic
1 tbsp fresh ginger
200g orange sweet potato /pumpkin
1 tsp ground cumin
½ tsp tumeric
¼ tsp ground nutmeg
2 tbsp water
100g baby spinach leaves
400g can chickpeas
1/2 cup pine nuts
freshly ground black pepper
80g feta cheese
2 tbsp fresh coriander
1 tbsp fresh parsley
2 sheets pre-rolled puff pastry
1 tbsp sesame seeds
Finely dice the onion.
Melt the butter in a large frypan over medium heat and cook the onion for 4-5 minutes until very soft and translucent.
Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
Sprinkle over the cumin, turmeric, nutmeg, water and cook for a further 2 minutes.
Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are well cooked.
Drain and wash the can of chickpeas, reserving the liquid. Add the chickpeas plus 2 tbsp of the liquid from the can to a food processor and pulse to a rough puree.
Stir the chickpeas through the vegetable mixture until well combined. Season with salt and pepper to taste.
Fold in pine nuts
Set the mixture aside to cool for 15-20 minutes.
While the mixture is cooling, defrost 2 sheets of frozen flaky puff pastry.
Once the vegetable mixture has cooled, finely cube the feta cheese and chop the coriander and parsley. Stir these through the vegetable mixture.
Lightly beat the egg and brush it all over the pastry sheets.
Cut each pastry sheet into two, giving you 4 pieces
Place one-quarter of the vegetable mixture onto each half pastry sheet about ⅓ of the way up the sheet.
Using your hands form it into a sausage shape the length of the pastry sheet.
Roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with approximately 1 inch overlap of pastry.
Trim the excess pastry if necessary
Transfer the rolls to the freezer for 30 minutes to set a little which will make them easier to cut.
Preheat the oven to 180C Fan Bake. Line a baking sheet with parchment or greaseproof paper.
After 15 minutes, remove the rolls from the freezer. Brush more beaten egg over the top of each roll and sprinkle with sesame seeds.
Using a very sharp knife, cut them to your desired length.
Place the cut rolls onto the prepared baking sheet
Bake for 20-25 minutes until the pastry is golden.
They are nice with chilli sauce or select your own sauce
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