Sweet Potato Sausage Rolls
Ingredients
- 300g cooked sweet potato pieces
- 1 tablespoon caramelised onion
- 400g tin lentils (220g cooked), rinsed and drained
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- 1/2 cup (54g) rolled oats
- 1 Flax Egg
- 2x 100g sheets puff pastry, thawed
Flax egg
- 2.5 teaspoons ground flaxseed
- 3 tablespoons water
Preparation
Prepare flax egg
Whisk 2.5 teaspoons of ground flaxseed with 3 tablespoons of water until it becomes a gelatinous mixture.
Instructions
Heat oven to 200C.
Place sweet potatoes, caramelised onion, lentils, spices, olive oil, oats and the flax egg mixture into a food processor and blitz until uniform texture.
Measure half the mixture over the first third of the pastry in a sausage shape and squeeze to make it hold, then roll the pastry over the top and continue rolling to the end.
Repeat with the other half of the mixture and pastry.
Slice into 12 small sausage rolls and place on a large baking tray lined with greaseproof paper.
Optionally, brush the top of each roll with plant-based milk to make them crispy.
Bake in the oven for 40 minutes, cool slightly and serve with tomato sauce or as is.
