This is a re-worked  Thermomix recipe that I found for Sweet potato sausage rolls. But you absolutely don’t need a thermomix to make these.  You could easily use a food processor  to  combine all of the ingredients in the filling.  Or you could just grate the cheeses and mix by hand if thats all you have.
It is super yummy. Â My two girls loved it, my son wasn’t so keen to begin with but I got him across the line by saying “It’s just like pumpkin soup in a sausage roll”!! Â Bahaha
I used a GF butter pastry that we made the night before – but you could easily use a Grain-free pastry in its place. Â I will try to add both the GF pastry recipe and the Grain-free one to my website as soon as I can.
If your family are fine with gluten then the Pampas Butter Puff pastry is one of the better options as it is made of real ingredients and doesn’t have as many additives as many of the other options. Â Just make sure you grab the Butter one – Ingredients:Â Wheat Flour, Water, Butter (Milk), Salt, Food Acid (300, 330) if you want to avoid the many additives that are in most others.
This batch made enough sausage rolls for dinner (served with extra vegetables of choice) and leftovers for lunch the following day.
- 1 batch GF or Grain free pastry Recipe coming soon - use your own
- 700-800 g pumpkin any type
- 1 medium red onion cut in half
- 3 Tbsp extra virgin olive oil to cover the pumpkin before baking
- 1 handful coriander leaves
- 1 medium brown onion
- 20 g extra virgin olive oil
- 2 Tbsp tomato paste I use Honest to Goodness Organic
- 130 g fetta
- 70 g cheddar cheese or mozzarella
- 1/2 tsp celtic sea salt or himalayan salt I use Honest to Goodness Organic
- 1 sprinkle black pepper to taste
- 1 medium Egg
- 1/4 cup sesame seeds I use Honest to Goodness Organic
- Make a batch of GF or Grain-free pastry in advance - place in refrigerator to rest.
- Preheat oven to 180 C (350F).
- Peel pumpkin and cut in to chunks ready for baking. Or if you are a bit lazy like me pop it in as is in a couple of large chunks.
- Peel red onion and cut in half.
- Place pumpkin and onion on a lined baking tray.
- Drizzle with Olive Oil.
- Bake for 30-40 minutes until golden brown and cooked through. Remove from oven and cool.
- Dice the brown onion and coriander finely.
- Warm olive oil in a frying pan and saute diced onion and coriander for 1-2 minutes.
- Weigh out cheeses and grate into a mixing bowl or straight into food processor bowl.
- Place the sauteed red onion, coriander, salt, pepper and pumpkin into a large mixing bowl or food processor (if you have one). If mixing by hand you will need to dice the roasted red onion before popping into the bowl. You may need to mash the pumpkin a little with a fork a little then Mix all ingredients with a wooden spoon until well combined. If using a food processor just add all the above ingredients and pulse until combined (about 1 -2 minutes).
- Pop halved onion and coriander into the Thermomix - 3 sec/speed 7.
- Scape down the sides of the bowl. Add 20g olive oil. Cook 3min/100 C/speed 2.
- Cut feta and cheese into chunks and place into thermomix bowl. Chop 10 sec/speed 4.
- Add roasted pumpkin and red onion, salt and pepper and blend 1 min/speed 4 to combine all ingredients.
- Roll out pastry between two sheets of baking paper.
- Spoon filling in a line along the pastry, about 3 cm in from the edge of the pastry. You decide how wide you would like your sausage rolls.
- Make sure you cut the pastry to allow the edges of the pastry to overlap by at least 1 cm (to avoid filling spilling out when cooking).
- Crack egg into a bowl and whisk to combine. Brush pastry with egg wash.
- Sprinkle with sesame seeds.
- Place on lined baking trays and cook in oven on fan forced at 180 C (350F) for 25-30 minutes until golden brown.
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