Cheesy Sweet Potato & Crunchy Combo ‘Sausage’ Rolls

Packed with vegies and fibre, these are a great lunch or dinner option for little ones. Keep a batch in the freezer for quick and easy meals.

Prep Time: 20 minutes

Cooking Time: 15 minutes

INGREDIENTS:

• 1 large sweet potato (around 400g)

• 3/4 cup Aussie Sprouts Crunchy Combo

• 1 tablespoon extra virgin olive oil

• 1 small onion

• 2 cloves garlic

• 1 teaspoon Moroccan spices (alternatively, use ¼ teaspoon salt)

• 1 cup grated tasty cheese

• 2 tablespoons fresh coriander or parsley

• 2 sheets frozen puff pastry, thawed

• 1 egg, beaten

INSTRUCTIONS​:

1. Preheat oven to 200°C 

2. Prick sweet potato all over with a fork, place on a plate and microwave on high for 6 minutes or until soft all the way through. Allow to cool for 5 minutes, then peel off skin. 

3. Meanwhile, place Crunchy Combo in a small saucepan, cover with water and simmer for 10 minutes or until soft. Drain. •

4. Heat oil in a small frying pan over medium heat and sauté onion for 2-3 minutes until soft. Add garlic and spices and cook for a further minute. 

5. Place sweet potato, Crunchy Combo, onion mixture, cheese and herbs in a food processor and process until sprouts are well chopped and ingredients combined. 

6. Lay out pastry sheets and cut in half to make two rectangles. Spoon 1/3 of the mixture lengthwise across the middle of the first rectangle, creating a sausage shape. Wrap pastry around filling and roll up tightly, allowing some pastry to overlap on the bottom. Repeat with remaining pastry and filling. 

7. Brush tops with egg and cut into 5cm slices using a serrated knife. Place on a lined oven tray and bake for 15 minutes or until pastry is golden brown. 

8. Serve with tomato sauce or chutney.