If ever there was a saviour to balance the sweet at a kids party then sausage rolls are it! I’ve swapped the traditional meat base of the sausage roll here and pumped up the nutrition and flavour with carrots, chickpeas and feta for a delicious, fibre-rich and even more satisfying take on the humble sausage roll.
Makes: 12 small sausage rolls
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Servings
Prep time
Cook time
Recipe
Ingredients
- 3 medium carrots, peeled & grated
- 1 × 400g tin or 250g cooked chickpeas, rinsed & drained
- ½ small clove garlic
- 200g feta
- ½ cup rolled oats
- ¼ cup sunflower seeds
- 2 eggs
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ½ tsp ground oregano
- Sea salt & black pepper
- 1 egg
- 3 sheet spelt puff pastry (approx. 165g weight per sheet)
Method
- In large bowl, combine carrots, chickpeas, garlic and feta and mash together.
- Add remaining ingredients and mix well. Place in fridge to set for about 20 mins.
- Preheat oven to 200ºC and line large baking tray with greaseproof paper.
- Whisk egg for pastry in small bowl. Ensure pastry sheets are defrosted and lay each pastry sheet out on board ready to roll. Once filling mix is set, divide into three and place in middle of each pastry sheet, shape into roll down the middle and press tightly together. Firmly roll pastry over vegetable sausage, slice into 4 pieces per roll (more or less if preferred but these seem the right size for a party) and place on baking tray.
- Brush all over with egg and bake for 40 mins. Cool slightly before serving.
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