I'm forever trying to find lunchbox fillers that I can prepare ahead. It's such a great feeling being able to just grab things out of the fridge or freezer when creating a packed lunch. After the success of the cheesy lentil sausage rolls (not my recipe) I decided to try something else in the same style. When kids (and husbands 🙄) see something in party food format, it always looks more enticing. These can be kept in the fridge or freezer
Ingredients
- 2-3 Sweet Potatoes, cut into 1 inch squares
- 1/2 a Red Onion, diced
- 2 tsp Olive Oil
- 1 tin of Chickpeas, drained
- 1/2 tsp garlic powder
- 1 tbsp smoked paprika
- 1 Package Pre-Rolled Vegan Puff Pastry
- Non-Dairy Milk, for glazing
Method
Spread the sweet potatoes and onion on a baking tray in a single layer. Pour the olive oil and mix around. Sprinkle the garlic powder and smoked paprika and roast at about 180C for 20 minutes. When cooked allow to cool for at least 10 minutes. Place drained chickpeas in a blender and blend until smooth. Add sweet potato and onion and blend until soft but still a little lumpy. Alternatively you can just mash everything in a bowl. Open up the puff pastry. Place some filling on one end in a sausage shape. Roll pastry over filling and cut. Chop the long sausage roll into smaller pieces (3-4 cm long) and repeat the process to use all the pastry. Place all sausage rolls on a baking tray and brush with non dairy milk. Bake in the oven for about 20 minutes until puffy and golden.
