Quinoa and Sweet Potato Sausage Rolls
These sausage rolls, filled with lots of good-for-you veggies, pulses, grains and seeds, are great for children who aren’t so fond of their veggies – our young one certainly loves them! And it’s a great recipe for getting them involved, too – picking the herbs, peeling the carrot and sweet potato, or brushing the egg wash over the pastry.
Makes 8 sausage rolls.
Ingredients 22
80 g quinoa
180 g du Puy lentils
60 g olive oil
1 onion, large, finely chopped
1 carrot, large, finely chopped
1 sweet potato, finely chopped, approx. 250 g/9 oz
1 stalk celery, large, finely chopped
4 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp ground cinnamon
140 g parmesan, coarsely grated
80 g dry breadcrumbs, coarse
20 g coriander (cilantro), chopped, leaves
20 g chopped parsley
40 g tomato paste, (concentrated purée)
1 lemon, juiced
1 1⁄2 tsp fine salt
2 tsp black pepper, freshly ground
3 eggs, medium, lightly beaten
1 quantity puff pastry, see my puff pastry recipe
egg wash, see my egg wash recipe
1 tbsp cumin seeds
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 12
Cook the and (you can do this ahead of time). Put the lentils in a medium saucepan and cover generously with water. Bring to the boil, then simmer for 15–18 minutes until tender.
Rinse the in cold water, then put it in a small saucepan with 160 g (51/2 oz) water. Bring to the boil, then cover with the lid and reduce the heat to low for 15 minutes until the water has been absorbed.
Heat the in a large, deep frying pan over a medium heat. Add the , , , and . Cook with the lid on, stirring occasionally, for 8–10 minutes until softened. Add the ground and for the last minute or so, to bring out the fragrance.
Add all the cooked vegetables to the and . Add the , , , , , , and . Stir to combine well, then set aside to cool.
Mix through the to bind everything together.
Transfer the mixture into a large piping bag with a 3 cm (1 1/4 in) diameter hole. (A piping bag will make it easier to distribute the filling, but you can always spoon it onto the if you don’t have one.) Refrigerate while you prepare the pastry.
Line a large baking tray with baking paper. Put the on a lightly floured kitchen bench and roll it out into a rectangle measuring 30 × 60 cm (12 × 23 1/2 in) and 4 mm (1/8 in) thick. Lay the pastry so that one long side is parallel with the edge of the bench. Cut the pastry in half lengthways so you have two sheets, 15 × 60 cm (6 × 23 1/2 in).
Pipe half the filling in a horizontal line one-third of the way up each . Brush the pastry above each line of filling with egg wash. Lift up the pastry along the edge closest to you and fold it up and over the filling. Seal the pastry along the egg-washed edge, so the seam sits underneath the filling. The pastry should hold the filling evenly and not be too tight.
Brush the tops and sides of both rolls with egg wash, lightly pierce along the top with a fork, then sprinkle with . Cut each roll into 15 cm (6 in) logs.
Lay your sausage rolls on the lined tray and rest them in the fridge for 30 minutes. At this stage, you can freeze them until required.
To bake the sausage rolls, preheat the oven to 190°C (375°F).
Bake from cold for 10 minutes, then reduce the oven to 180°C (360°F). Bake for a further 25–30 minutes, turning the tray halfway through, until the pastry is golden, puffed and flaky. Transfer to a wire rack to cool for 10 minutes before eating.
