for 60 pieces

Filling

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
500 g	sweet potatoes, coarsely grated
150 g	frozen leaf spinach, defrosted, drained
1 tsp	ginger, finely grated
1 tsp	chilli flakes
½ tsp	ground coriander seeds
¼ tsp	cumin
½ tsp	salt
a little	pepper
1 tin	chickpeas (approx. 215 g), rinsed, drained

Rolls

1	puff pastry dough, rolled into a rectangle
1 tbsp	olive oil
1 tbsp	black sesame seeds

How it's done

Filling

Heat the oil in a non-stick frying pan. Briefly sauté the onion and garlic. Add the sweet potatoes and spinach, cook for approx. 10 mins., season. Puree the chickpeas, mix into the vegetables.

Rolls

Cut the puff pastry in half lengthwise, spread half of the filling lengthwise down the middle of each piece of pastry, leaving a border of approx. 3 cm all around. Fold the edges of the pastry loosely over the filling, press down firmly with a fork. Brush the rolls with oil, sprinkle the sesame seeds on top. Gently cut the rolls into approx. 3 cm slices, place on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C.

Show complete recipe