Sweet Potato and Pepper Rolls are a great alternative to sausage rolls. They taste amazing and are just beautiful straight from the oven.
The filling works well in rolls, but would also be good as Empanadas.
Ingredients
- 1 pack puff pastry, 500g
- 1 sweet potato, cut in half lengthways
- 1 red pepper, sliced
- 1/2 an onion, sliced
- A clove of garlic
- 1/2 smoked paprika
- A cup of cheese
- About 2 tbsp Rapeseed Oil (you can use other oils, but I find Rapeseed is great for roasting)
- 1 egg, whisked
- a roasting tray for the vegetables
- glass bowl
- a baking tray covered in parchment
- A pastry brush
Method – filling
This can be done in advance and kept in the fridge
- Switch the oven on at 200c.
- Cut the sweet potato in half , de-seed and slice the pepper and slice the onion
- Put the sweet potato on the baking tray and rub all sides with oil. Then add the pepper, onions and garlic and cover in any remaining oil.
- Once the oven is hot, put the tray on the middle shelf for 30 mins, turn after 15 minutes. (if you are making the rolls in one go get the pastry out once you’ve turned the vegetables).
- Removed from the oven,
- Remove the skin from the sweet potatoes and the garlic and add to the bowl with the paprika and mash together in a glass bowl.
- Now add the onions, peppers, cheese and paprika and mix together.
- If you are storing it once cooled cover and put in the fridge.
Making the rolls
- Pre-heat the oven at 180c.
- Roll out the pastry into a rectangle until it’s about 4mm thick and cut in half down the middle. Each strip should be about 10cm wide
- Place a line of filling down the centre of each strip and roll the pastry over the top.
- You only need the remaining strip to be about 2cm wide, so you may need to trim down.
- Once trimmed down brush this strip with egg and push the roll on the top.
- Repeat with the other piece of pastry.
- Take the two rolls and cut into 4cm pieces.
- Put a piece of parchment on the baking tray and place all the rolls on the tray.
- Cut a slit in the top of each roll for the steam to escape
- Brush each the surface of each roll with more egg.
- Cook for 25 minutes.
Check that the pastry is cooked through and place to cool on rack… don’t burn your mouth!
These homemade sausage rolls are great on their own or make them more grown up and serve as part of a picnic.