Name: Spicy kumara sausage rolls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram kumara (orange sweet potato), chopped coarsely; 400 gram canned red kidney beans, drained, rinsed; 150 gram drained char-grilled capsicum (bell pepper), chopped finely; 150 gram feta cheese, crumbled; 2 green onions, chopped finely; 1/2 cup chopped fresh coriander leaves; 1 tablespoon ground cumin; 1 teaspoon dried chilli flakes; 4 sheets puff pastry, just thawed; 1 egg, beaten lightly; 2 teaspoon cumin seeds; 1/2 cup (140g) smokey barbecue sauce

Spicy kumara sausage rolls

Put a vegetarian twist on classic sausage rolls by using a hearty and spiced kumara (orange sweet potato) filling, like this recipe from The Australian Women's Weekly's 'Super Vegetarian' cookbook.

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Serves 4

Prep

25M

Cook

35M

Total

Ingredients

600 gram kumara (orange sweet potato), chopped coarsely

400 gram canned red kidney beans, drained, rinsed

150 gram drained char-grilled capsicum (bell pepper), chopped finely

150 gram feta cheese, crumbled

2 green onions, chopped finely

1/2 cup chopped fresh coriander leaves

1 tablespoon ground cumin

1 teaspoon dried chilli flakes

4 sheets puff pastry, just thawed

1 egg, beaten lightly

2 teaspoon cumin seeds

1/2 cup (140g) smokey barbecue sauce

Method

1.Preheat oven to 200°C. Line two oven trays with baking paper.

2.Boil, steam or microwave kumara until tender; drain. Mash kumara in a large bowl until smooth.

3.Add beans, capsicum and feta to bowl with green onion, coriander, ground cumin and chilli; mix well. Season.

4.Spread a quarter of the kumara mixture along one side of each sheet of pastry. Roll up to enclose. Place rolls, seam-side down, on trays. Brush with egg; sprinkle with cumin seeds.

5.Bake rolls for 30 minutes or until golden and puffed. Cut each roll into four pieces; serve with barbecue sauce.

Assemble the sausage rolls ahead of time and refrigerate until ready to cook. You can also use mashed butternut pumpkin instead of kumara. If you’re following a vegetarian diet, look out for animal rennet on the labels of some of the cheeses you purchase. Non-animal rennet cheeses are now widely available in supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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