• Serves 4
  • 25 mins prep
  • 35 mins cook

Spicy kumara sausage rolls

Triple tested. For your success every time.

Put a vegetarian twist on classic sausage rolls by using a hearty and spiced kumara (orange sweet potato) filling, like this recipe from The Australian Women's Weekly's 'Super Vegetarian' cookbook.


Spicy kumara sausage rolls

  • 600 g kumara (orange sweet potato), chopped coarsely
  • 400 g canned red kidney beans, drained, rinsed
  • 150 g drained char-grilled capsicum (bell pepper), chopped finely
  • 150 g feta cheese, crumbled
  • 2 green onions, chopped finely
  • 1/2 cup chopped fresh coriander leaves
  • 1 tbsp ground cumin
  • 1 tsp dried chilli flakes
  • 4 sheets puff pastry, just thawed
  • 1 egg, beaten lightly
  • 2 tsp cumin seeds
  • 1/2 cup (140g) smokey barbecue sauce


Spicy kumara sausage rolls

  1. Preheat oven to 200°C. Line two oven trays with baking paper.
  2. Boil, steam or microwave kumara until tender; drain. Mash kumara in a large bowl until smooth.
  3. Add beans, capsicum and feta to bowl with green onion, coriander, ground cumin and chilli; mix well. Season.
  4. Spread a quarter of the kumara mixture along one side of each sheet of pastry. Roll up to enclose. Place rolls, seam-side down, on trays. Brush with egg; sprinkle with cumin seeds.
  5. Bake rolls for 30 minutes or until golden and puffed. Cut each roll into four pieces; serve with barbecue sauce.
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