Get the family together for some home made sausage rolls this winter.
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Servings 18
Course Light Meal
Preference Vegetarian
Perfect for Weekend Wonder
Skill level Confident
Ingredients
500gsweet potatopeeled and diced
1bunchbroccolinitrimmed
2tbspmacadamia oil
1onionpeeled and finely chopped
2sticksceleryfinely chopped
1red capsicumdeseeded and finely chopped
1carrotpeeled and finely chopped
1zucchinifinely chopped
1cuppeasfresh or frozen
1tbspcurry powdermild
1cupmacadamiastoasted and roughly chopped
1cupbreadcrumbs
3eggslightly whisked
1/2cupfresh coriander leaveschopped
1egglightly whisked with 1 tablespoon of water
sesame seeds
4sheetspuff pastry
Instructions
Preheat the oven to 180°C fan-forced.
Put sweet potato in a saucepan of salted water and bring to the boil, cook for 8-10 minutes or until just tender, adding the broccolini for the last 3 minutes, drain. Separate the broccolini from the sweet potato. Mash the sweet potato with a fork and set aside. Finely chop the broccolini and set aside.
Heat the macadamia oil in a frying pan over medium-high heat. Add the onion and cook stirring for 3 minutes or until softened. Add celery, capsicum, carrot and zucchini and cook, stirring for a further 5 minutes or until all vegetables are softened. Add the peas and curry powder, stir to combine and cook for 1 minute, allow to cool. Add the mashed sweet potato, broccolini, macadamias, breadcrumbs, eggs and coriander and use your hands to massage together.
Line 3 baking trays with non-stick baking paper. Lay out the pastry sheets and cut each in half. Place 3 heaped tablespoons of the vegetable mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose, leaving the ends open. Cut into thirds and place onto prepared trays. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until puffed and golden.