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Gluten-free sweet potato and feta rolls recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Moroccan-spiced sweet potato and feta rolls: A tasty gluten-free party appetizer.
Ingredients:
  • 600g gold sweet potato, peeled, coarsely chopped
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 20.00 ml Moroccan Seasoning
  • 1 garlic clove, crushed
  • 1 bunch spinach, trimmed, coarsely chopped
  • 400g can chickpeas, rinsed, drained
  • 100g feta, crumbled
  • 600g pkt Gluten Free Puff Pastry Sheets*, halved lengthways
  • 3.00 gm sesame seeds
  • 1 tsp poppy seeds
Instructions:
  • 1. Preheat your oven to 220°C. Line 2 baking trays with baking paper. 2. Boil sweet potato in a saucepan filled with cold water until soft, for about 15 mins. 3. Drain the sweet potato and let it cool for 15 mins before using.
  • Heat the oil in a small frying pan over high heat. Sauté the onion until soft, about 3 minutes. Stir in the Moroccan seasoning and garlic, cook until fragrant, about 1 minute. Transfer to a bowl.
  • Place fresh spinach in the heated frying pan. Stir the spinach as it cooks over medium heat for 1-2 minutes until it wilts. Remove from the heat and transfer to a plate to cool. Squeeze out any excess liquid and finely chop the spinach. Set aside.
  • Mix sweet potato and chickpeas into the onion mixture, mashing with a fork until well combined. Stir in spinach and feta until evenly mixed. Separate into 6 portions.
  • Lay a pastry half on a clean surface. Shape a portion of sweet potato mixture into a log and place it along one long edge of the pastry. Spray the opposite edge with olive oil, roll up the pastry to enclose the filling, then spray the outside as well. Sprinkle with sesame and poppy seeds. Cut into 6 pieces, placing them seam-side down on lined trays. Repeat with the rest of the ingredients. Bake for 20 minutes until golden brown.

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