• 20g butter
  • ½ purple onion
  • 2 cloves garlic
  • 1 tbsp recent ginger
  • 200g orange sweet potato
  • 1 tsp ground cumin
  • ½ tsp tumeric
  • ¼ tsp ground nutmeg
  • 2 tbsp water
  • 100g baby spinach leaves
  • 400g will chickpeas
  • salt
  • freshly ground black pepper
  • 80g feta cheese
  • 2 tbsp recent coriander
  • 1 tbsp recent parsley
  • 2 sheets pre-rolled puff pastry
  • 1 egg
  • 1 tbsp benne seeds


  1. Finely dice the onion. soften the butter during a} giant cooking pan over a medium heat and cook the onion for 4-5 minutes till very soft and semitransparent.
  2. Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for an additional minute.
  3. Grate the sweet potato and increase the cooking pan. Cook for 8-10 minutes till softened.
  4. Sprinkle over the cumin, tumeric, nutmeg and water and cook for an additional two minutes.
  5. Roughly chop the spinach leaves and stir these through. still cook the mixture, stirring frequently, till the vegetables area unit lyonnaise well.
  6. Drain the will of chickpeas, reserving the liquid. Add the chickpeas and two tbsp of the liquid from the will to a kitchen appliance and pulse to a rough puree.
  7. Stir the chickpeas through the vegetable mixture till well combined and season with salt and pepper to style.
  8. Set the mixture aside to cool down for 15-20 minutes.
  9. While the mixture is cooling, thaw two sheets of frozen flaky puff pastry.
  10. Once the vegetable mixture has cooled, finely cube the feta cheese and chop the coriander and parsley. Stir these through the vegetable mixture.
  11. Lightly beat the egg and brush it everywhere the pastry sheets. Place 0.5 the vegetable mixture onto every pastry sheet regarding ⅓ of the high the sheet. victimization your hands kind it into a sausage form the length of the pastry sheet. Roll the pastry round the filling, as firmly as doable while not stretching the pastry, till you’ve got a roll form with around one in. overlap of pastry. Trim the surplus pastry if necessary.
  12. Transfer the rolls to the Deepfreeze for half-hour to line a bit which can create them easier to chop.
  13. Preheat the kitchen appliance to 180C Fan Bake. Line a baking sheet with parchment or paper.
  14. After half-hour, take away the rolls from the Deepfreeze. Brush additional crushed egg over the highest of every roll and sprinkle with benne seeds.
  15. Using a terribly sharp knife, cut them to your required length. Place the cut rolls onto the ready baking sheet and bake for 20-25 minutes till the pastry is golden.


  • This formula makes 2 giant rolls, which may then be turn over 6-8 items. If you like for alimentation or very little hands you’ll be able to create four smaller rolls by cutting every pastry sheet in 0.5 lengthways and dividing the mixture into quarters.
  • If the rolls collapse a touch throughout baking and therefore the filling spills out, once the pastry is golden and that they area unit out of the kitchen appliance, use 2 sweet spoons – one in every of either facet of the pastry – to carefully push the filling into the pastry into a roll form.

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