These may look a little rustic 🙂 but they are very comforting. Although I have added them into the weekend section, they really didn’t take that long to prepare and cook. They got a thumbs up from my husband and would definitely be a winner at a social gathering – I even think meat eaters would like these. This is another recipe that you can adapt to your favourite spices and all the ingredients are readily available. Sweet potatoes are highly nutritious and support the immune system, and are rich in fibre, combined with chickpeas which are high in protein, mushrooms that have vitamin D and you have a winner!
1 x 1500g pack of Jus-Rol puff pastry (room temperature)
1 x large sweet potato (chopped into chunks)
1 x 400g tin of chickpeas
1 x medium onion (chopped very finely)
5 x medium mushrooms (chopped very finely)
1 x lge tbsp of Dijon mustard
1 x tbsp tomato ketchup or tomato puree
1 x tsp garlic granules
Ground black pepper
1 x tsp dried oregano
A little oat (non-dairy) milk and olive oil to brush pastry with
A sprinkle of black sesame seeds (optional)
Preheat your oven to 180 degrees.
Peel and chop the sweet potato into chunks, and place on a baking sheet, then drizzle with a little olive oil and sprinkle some salt and pepper over them. Place in the oven and cook for around 15-20 mins until the sweet potato is soft (soft enough to mash).
Then chop the onions and mushrooms very finely. Warm a frying pan with a little drizzle of oil and gently cook the onions and mushrooms with a little salt and pepper until the onions are soft. as thin or thick as you like them) and set aside.
Once the sweet potato is cooked, add to a large bowl with the drained chickpeas and mash with a potato masher – you want to leave some texture in the mixture. Add in the onions and mushrooms and mash a bit more.
Now add in the ketchup, garlic granules, oregano, dijon mustard, salt and pepper. Stir thoroughly.
Assemble the rolls and seal with a little water. Place on a baking sheet lined with baking parchment and brush with a little oat milk and olive oil, sprinkle with sesame seeds (optional) and bake for about 15-20mins until the pastry is golden brown. (I was able to make about 10 rolls) serve with a lightly dressed salad and dig in!