CURRIED SWEET POTATO SAUSAGE ROLLS
Nothing beats flaky pastry dough wrapped around a delicious filling. These rolls are a great snack and perfect for packing in your lunchbox.
- 1 tablespoon avocado oil
- 1 large sweet potato, peeled and cubed
- 1 broccoli head, cut into florets
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon chili or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup vegan Parmesan or nutritional yeast
- 1 cup freshly chopped coriander
- 2 sheets puff pastry, thawed
- 2 tablespoons melted vegan butter, for brushing
- sesame seeds, for decoration
- 3/4 cups tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon rice vinegar (optional)
- pinch of chili (optional)
Preheat oven to 180C and line a baking tray with parchment paper.
Arrange sweet potato and broccoli on the baking tray, drizzle with oil and sprinkle with spices. Bake for 25-30 minutes or until the vegetables are tender.
Add the roasted vegetables, Parmesan, and coriander into the food processor and pulse a few times until the mixture resembles sticky chunks.
Lay out 2 sheets of puff pastry, cutting each in half lengthwise. Add the mixture along the long edge and roll the pastry over to seal. Cut into 6 small rolls. Repeat with the remaining pastry.
Arrange the rolls on the baking tray lined with parchment paper, brush the tops with melted butter, and sprinkle with sesame seeds. Bake for 25 minutes at 180C or until golden brown or you can also air fry them.
To make the sauce, simply whisk together all the ingredients in a small bowl or jug.
Serve sausage rolls warm with the sauce on the side and enjoy right away.