Veggie Power Rolls

Serves: to share
GF, DF, RSF

Ingredients: 

FOR THE FILLING
200 g (1 cup) MCKENZIE’S Green Split Peas, cooked and cooled 
250 g sweet potatoes, peeled, diced into 1 inch cubes and boiled till tender
1 red onion, finely diced
1 heaped tablespoon of Mexican spice mix
60 g baby spinach leaves, roughly chopped
1/4 cup fresh herbs, roughly chopped, flat leaf parsley and coriander work well here
1 egg, separated
MCKENZIE’S Pink Rock Salt, to season

GOLDEN PASTRY
200 g (2 cups) MCKENZIE’S Almond Flour
3 tablespoons melted coconut oil or butter
2 eggs, whisked
1 teaspoon MCKENZIE’S gluten-free baking powder
1 tablespoon sesame seeds

Method: 

Preheat the oven to 200°C and line a baking tray with baking paper.

For the golden pastry, combine the almond flour, coconut oil or butter, whisked egg and baking powder in a bowl and mix well to form a sticky, wet dough. You should be able to roll it so it holds its form without cracking or breaking apart. If it’s too dry, add a little more melted butter; if it’s too wet, add a little more almond meal. Roll into 4 evenly sized balls, cover with plastic wrap and chill in the fridge for 20-30 minutes while you get started on the filling.

Meanwhile, cook your green split peas as per the packet instructions by placing 1 cup of McKenzie’s green split peas in a saucepan with 3 cups of water. Bring to the boil then reduce to a simmer and cook for 35 minutes. Once cooked, allow to cool slightly.

Peel and dice the sweet potato into 1-inch cubes and place into a saucepan of salted water and bring to the boil, cooking for 10-15 minutes or until lovely and tender, and mashable with a fork. Drain and set aside to cool slightly.

Combine the cooked green split peas, sweet potato cubes, onion, Mexican spice mix, spinach, herbs and a generous pinch of salt and pepper in a large bowl. Use a wooden spoon or spatula to mix well until all the flavours are incorporated. Add the egg white and mix until the mixture feels sticky and starts to bind.

Remove a dough ball from the fridge and place it on a sheet of baking paper. Cover with another sheet of baking paper and roll out the dough to form a 10 cm × 15 cm rectangle about 5 mm thick. Place a quarter of the filling in a log shape down the middle of the dough. Fold the dough over the filling to enclose it. Whisk the egg yolk in a small bowl and, using a pastry brush, brush a little along the seam and press down lightly to seal. Slice the roll crossways in half. Repeat with the remaining balls of dough and filling. Place the sausage rolls, seam-side down, on the prepared trays.

Brush a little egg yolk over the top of each sausage roll (this egg wash helps them turn golden brown) and sprinkle on the sesame seeds. Bake for 20-25 minutes. Best enjoyed on the day.