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  • The Australian Women’s Weekly Food

    Plant-based TAKE AWAYS

    Oct 02, 2022 7 minutes

    Sweet potato, black bean & ‘fetta’ sausage rolls

    PREP + COOK TIME 1¼ HOURS MAKES 12

    750g orange sweet potatoes, peeled, cut into 2cm cubes
    1 medium red onion (170g), chopped finely olive oil cooking spray
    400g can black beans, drained, rinsed
    ⅓ cup coarsely chopped fresh flat-leaf parsley
    ¼ cup (40g) pine nuts, toasted, chopped coarsely
    100g marinated vegan almond fetta, crumbled
    2 sheets frozen vegan puff pastry (330g), just thawed
    1 tablespoon soy milk
    2 teaspoons black sesame seeds
    2 teaspoons white sesame seeds
    1 cup (320g) tomato relish

    1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper.

    2 Place sweet potato and onion on one tray. Lightly spray with olive oil; season. Roast for 30 minutes or until sweet potato is soft. Cool slightly. Increase oven to 230°C/210°C fan.

    3 Place roasted vegetables in a large bowl with the beans; using a fork, crush lightly. Add parsley and pine nuts; mix well. Gently fold in fetta.

    Cut pastry sheets in half. Place a quarter of the filling mixture along one long edge; brush the opposite edge with soy milk. Roll up to enclose

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