When I was growing up I used to love those mini party sausage rolls. I could easily eat a packet of 12 in one sitting, which, at the time I didn’t know was so unhealthy – they just tasted delicious! Then, when I was working in the City, I used to grab one of those large freshly baked sausage rolls for 99p and munch them for breakfast on the way.
When the kids came along, I used to occasionally buy them the very same sausage rolls as snacks on-the-go and it wasn’t until a few years ago I realised just how unhealthy those sausage rolls were, despite them being so darn delicious! So, I set about trying to make healthier versions, first trying a Quorn Sausage Roll alternative, which turned out really well, and recently my vegan style sausage rolls, which contain all sorts of veggie ingredients.
This particular batch only came about because the ingredients were literally all I had in the kitchen at the time. I figured as I’m writing a blog about saving money and not wasting food, I should use up what I’ve got first before heading to the shop and replenishing the stock. I had a packet of puff pastry to hand in the fridge and I really craved those sausage rolls…
As you can see I love red onions and sweet potatoes in my recipes, perhaps because the sweetness just adds that extra depth of flavour to the dish. And, I’m actively trying to add my leafy greens to every recipe, so we keep up our natural multivitamin intake. Leafy greens are just so important and, in case you didn’t know, they contain more calcium and iron than milk!
So, I knew that sweet potato, red onions and spinach were going to make great sausage roll fillings, but, I felt like it was missing some protein. I’m a new vegan, so I wasn’t planning to get my protein from meat or eggs. But, I did have some chickpeas in the cupboard and chickpeas are just all kinds of awesome, so I found my missing protein filling. I added some liquid seasoning to ensure the mix was moist enough to be manipulated inside the puff pastry and this just consisted of my favourite liquid seasoning, which included Tamari (gluten-free soy sauce) and maple syrup. I added some milk to make the sauce creamier and built up the overall flavour with my favourite herbs and spices, i.e. paprika, mixed herbs, garlic powder and onion salt. This is what I came up with:
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Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticisms – or if you just want to say hello – hit me up with an email to email@example.com. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x
I was really impressed with how the sweet potato and chickpea sausage rolls turned out. The sweetness of the sweet potato and the red onion came through but were balanced with the richness of the chickpeas and the seasoning. The puff pastry had a nice brown to it without using an egg wash (I used a third of the liquid seasoning to glaze my sausage rolls before placing in the oven).
Check out the recipe below to try the Sweet Potato and Chickpea Sausage Rolls out for yourselves. I promise you won’t be disappointed!
Fancy more recipes with sweet potato? Try my Sweet Potato and Coriander Pesto Pasta. It contains no seasoning or flavouring!
- 1 Packet / 500g Readymade Puff Pastry
- 1 Can / 240g Chickpeas
- 2 Large Sweet Potatoes
- 2 Red Onions
- 1 Capful Maple Syrup
- 1 Capful Tamari
- 8 Tsps. Almond Milk
- 1 Tsp. Onion Salt
- 3/4 Tsp. Paprika
- 1 Tsp. Mixed Herbs
- 1 Tsp. Garlic Powder
- Preheat your oven to 200C/400F/GM 6
- Grab yourself a steamer (or you can use a metal colander over a pan of boiling water if you don't have one)
- Peel and halve the red onions, then thinly slice before placing into the steamer
- Peel and chop the sweet potatoes into quarter sized chunks
- Rinse and drain the chickpeas
- Add the sweet potatoes, chickpeas and red onions to the steamer and steam for 10 minutes
- Whilst the veg and chickpeas are steaming, grab yourself a rolling pin, some flour and the puff pastry
- Divide the puff pastry into quarters and roll out each quarter onto a floured surface to a 1/4 inch thickness
- Place onto a lined baking tray (with parchment paper) and cut off any excess, so that you have a large rectangular shape.
- Divide the rectangle into three strips lengthways - about 3 to 4 inches wide
- Once the veg and the chickpeas have steamed and they are soft and cooked through, place them in a large bowl with the dry seasoning and 2/3 of the liquid seasoning (keep a 1/3 for the glaze)
- Mash together either with a masher or your bare hands! (Make sure the ingredients have cooled down a bit first!
- Use a spoon to place some of the mix into the middle of each rectangular puff pastry strip, making sure to leave about 1/2 inch around the sides, so that you can close the sausage roll. If you add too much it will spill out of the sausage roll and you'll just have a mess on your hands!
- Once you've added your mix, it's time to make your sausage roll!
- Start by tucking in the left side gently first and then roll the bottom part of the puff pastry carefully over the mix.
- Continue to roll until you reach the end. Tuck in the right hand side before you roll over the rest of the puff pastry to meet the other side (make sure the hem of the sausage roll is sitting on the baking tray)
- Brush the liquid seasoning on the sausage roll and then divide into 3 to 4 inch rolls with a knife.
- Follow the same method with the other three quarters of the puff pastry and bake in the oven for around 20 to 25 minutes until browned all around.
- Serve with a nice green salad and your favourite sauce!
When you’re ready to create the recipe, please tag me on @fiveforafiver via Facebook / Twitter (@fiveforafiver1 on Instagram) and use the hashtags #FiverFoodies and/or #FiveforaFiver, so I can check out your awesome sausage rolls!
Here is a list of the ingredients I found from Asda for £4.25 (if you don’t count the almond milk – included it will be £5.25)
New recipes, freebies and so much more every Sunday!
Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticism – or if you just want to say hello – hit me up with an email to firstname.lastname@example.org. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x