If you’ve ever laid eyes on our blog before, you’ll know that we love making sausage rolls. Some may even say we’re obsessed… but… most of them are canape sized, and unfortunately not suitable for vegetarians. So – we created this recipe! With a gorgeous Moroccan sweet potato and harissa filling, with a bit of tang from the goat’s cheese, these rolls are very welcome at any picnic or garden party!
This recipe makes 6 rolls, but you could easily cut them to a smaller size, or double the recipe if you’re feeding more guests. Plus, they can easily be made ahead of time. Read on for the full recipe!
Method
Follow these steps to make our Sweet Potato, Goats Cheese & Harissa Rolls
Start by preheating your fan oven to 180°C. Chop your red onion and sweet potato into 1cm cubes. Heat your olive oil in a pan over medium-high heat and add in your vegetables. Leave to soften, stirring occasionally, for 15-20 minutes until the sweet potatoes are fork-tender.
Now it’s the fun part! Whilst your sweet potato and red onion mixture is still on the heat, add a handful of finely chopped apricots, along with your baby spinach, tomato paste, and harissa paste. Fry for a few minutes until the spices become fragrant. Taste and adjust the levels of tomato paste or harissa paste to your liking.
Top tip: We used an apricot harissa paste for an extra bit of flavour, but any type harissa paste works in this recipe!
To assemble your sausage rolls, lay out your sheet of pre-made puff pastry. Cut in half lengthways so that you get two long rectangles. Add a few large spoonful’s of your sweet potato mixture to the centre of the triangles, and shape accordingly.
Next, add a few thin slices of goat’s cheese to the top of the filling, before rolling the pastry so that the two long edges meet. To seal your sweet potato rolls, pop a brushing of egg wash along the seal and press to help them stick together.
Before your sweet potato and harissa rolls go into the oven, cut your rolls to size. Each rectangle of pastry made 3 rolls for us, but you can go smaller or bigger, depending on your preference.
Top tip: Freeze your sweet potato roll logs for around 10 minutes before slicing, it will make them less sticky and much easier to chop!
Place the rolls seal-down on a lined baking tray. Make two small slits in the top (this helps the rolls to cook evenly), before brushing with egg wash and sprinkling with flakey salt. Bake for 18-20 minutes, or until golden brown. Leave to cool for 5 minutes before serving!
Delicious Recipes From Savery Grazing
We hope you enjoy making and eating these Sweet Potato, Goat Cheese, and Harissa Rolls as much as we do! They are a versatile, delicious option for any occasion, whether it’s a casual picnic or a stylish garden party.
For more delish and easy recipes, take a look at our blog. You can also keep up to date with us on Instagram or Facebook!
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