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Sweet Potato and Feta Sausage Rolls

These Moroccan-spiced, golden baked sweet potato and feta rolls are the perfect gluten-free finger food option this entertaining season

  • Makes 12
  • 13 Ingredients
  • 40 min prep time

Ingredients

  • 2kg sweet potato, peeled, cut into 2cm-pieces
  • 2 red onions, chopped
  • 1 tbsp Moroccan seasoning
  • 110g (1 cup) walnuts
  • 200g smooth feta, crumbled
  • 1 teaspoon finely chopped fresh rosemary
  • 1 bunch spinach, finely chopped
  • 1 tsp garlic powder
  • 1 tbsp tomato paste
  • 4 sheets frozen puff pastry, just thawed
  • 2 eggs, lightly whisked
  • 3 tablespoons sesame seeds
  • Greek yoghurt, to serve

Directions

  1. Preheat oven to 180C/160C fan forced.
  2. Line 2 baking trays with baking paper.
  3. Arrange the sweet potato and onion, separately, on the prepared trays. Spritz with oil and Moroccan seasoning and gently toss. Bake for 30-40 minutes or until softened, removing onion earlier if cooked.
  4. Place the sweet potato and spinach in a large bowl and use a fork to lightly crush. Set aside to cool.
  5. Toast the walnuts in a small pan for 5 minutes before chopping.
  6. Increase oven to 200°C/180°C fan forced.
  7. Add the onion, feta, walnut, rosemary, cinnamon, garlic powder and tomato paste to the sweet potato. Season.
  8. Use your hands to mix until evenly combined.
    Cut each sheet of pastry in half. Place ¼ of the sweet potato mixture in a log shape along one long edge. Brush the opposite long edge with egg. Roll up to enclose. Cut each roll into 3 pieces and place seam-side down on the prepared trays.
  9. Repeat with the remaining sweet potato mixture and pastry.
  10. Brush pastry with egg and sprinkle with sesame seeds. Bake for 25 minutes or until golden brown.
  11. Serve with yoghurt or your favourite dipping sauce.
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