Have you ever wanted a party food that doesn’t rely on meat substitutes? These are fantastic as an alternative and are packed full of flavour!
Sweet Potato & Kidney Bean Sausage Rolls
Have you ever wanted a party food that doesn’t rely on meat substitutes? These are fantastic as an alternative and are packed full of flavour!
Course: Appetizers, Snacks, LunchCuisine: AustralianDifficulty: Medium
Servings
24
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
700 g Sweet potato, diced
240 g Red kidney beans, rinsed
150 g Roasted capsicums, diced
150 g Black olives, diced
2 Spring onions, diced
1/2 cup Coriander, chopped
1 TBS Ground cumin
1 tsp Chilli flakes
4 sheets Puff pastry, thawed
1 TBS Milk of choice
2 tsp Cumin seeds
Directions
- Boil the diced sweet potato until tender, transfer to a large bowl and mash until smooth. Add beans, capsicum, olives, spring onion, coriander, cumin, & chilli flakes in the bowl and mix to combine.
- Slice the puff pastry in half and place an 1/8th of the mixture on each half. Roll to close, making sure to seal the seams with a bit of milk. Place on a tray and place in the freezer for 15 minutes to firm up. Once firm, remove from the freezer and cut into your desired size.
- Place the rolls back onto the baking tray, brush with milk, and top with cumin seeds. Bake at 200° for 30 minutes or until golden. Serve with your favourite sauce.
