Spicy kumara sausage rolls

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.

  • 25 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Spicy kumara sausage rolls
  • 600 gram kumara (orange sweet potato), chopped coarsely
  • 400 gram canned red kidney beans, drained, rinsed
  • 150 gram drained char-grilled capsicum (bell pepper), chopped finely
  • 150 gram feta cheese, crumbled
  • 2 green onions, chopped finely
  • 1/2 cup chopped fresh coriander leaves
  • 1 tablespoon ground cumin
  • 1 teaspoon dried chilli flakes
  • 4 sheets puff pastry, just thawed
  • 1 egg, beaten lightly
  • 2 teaspoon 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.


Assemble the sausage rolls ahead of time and refrigerate until ready to cook. You can also use mashed butternut pumpkin instead of kumara. If you're following a vegetarian diet, look out for animal rennet on the labels of some of the cheeses you purchase. Non-animal rennet cheeses are now widely available in supermarkets.