Light Meals

Sweet potato, Pine Nut and Sage Rolls

These make tasty little party nibbles, any time of year. Very simple to make and they freeze so well. I added sage to this recipe, but thyme also works very well, if you don't like sage.

SERVES:
16-20 Rolls

Ingredients

4 medium sweet potatoes peeled and diced.

½ cup diced onions

2 garlic cloves crushed

½ cup pine nuts lightly toasted

1 320g pack of ready rolled vegan puff pastry.

2 tbsp. oat/almond/soy milk

2 tbsp. sesame seeds white or black

2 tbsp. fresh roughly chopped sage

Instructions

  1. Pre heat the oven to 180°C.
  2. Add the sweet potatoes to a lined baking tray and drizzle with a little oil and salt and pepper, place in the preheated oven and roast until soft and lightly golden, about 20 minutes.
  3. Meanwhile add the onions to a frying pan and gently cook until transparent and lightly golden, add the garlic and cook for a further minute. Place in a large bowl and set aside.
  4. When the potatoes are ready add them to the onion and garlic and stir to combine, gently mashing everything together. You don't want a puree, you want whole pieces of potato chunks as well.
  5. Add the pine nut, sage and a good season of salt and pepper, and give it one last stir. Set aside to cool to room temperature.
  6. When you're ready unroll the pastry, keep it on the paper it came with and transfer it to a baking tray. Cut the pastry in half down the middle length ways.
  7. Place the potato mix down the middle of each pastry strip, in a rough sausage shape. Brush some milk down the edge of each piece. Roll the pastry over to make a long thin log, and ensure the crease is on the underside. Repeat with the other one.
  8. Brush each log with a little milk and cut them into about 12 each side, leave them in the long length after you have cut them. Sprinkle with sesame seeds and place in the oven for about 20-30 minutes until puffed up and golden brown.
  9. Best served warm out the oven.

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