Pesto and potato sausage rolls are full of flavour – because that’s we always look for in a good recipe. You’re going to love the combination of sundried tomato pesto and roasted sweet potato! And they are boosted with walnuts, rolled oats and spices. Just when you thought that was enough, we’ve thrown in a tin of butter beans – for all that great fibre and nutrients we need in our day.Jump to Recipe
Ok, so what’s so good about these pesto and potato sausage rolls?
We all know that we need a good amount of fibre in our daily diet – think 30g each day. Yep, that is a lot for good gut health. And most people actually only have about half that. So these pesto and potato sausage rolls will help bridge that gap. So, what’s in them that is good fibre? Rolled oats for a start. They are a source of prebiotic fibre and provide a great background to hold all the other ingredients together. Then, we’ve got that tin of butter beans. And…walnuts. If you don’t like walnuts or are allergic to them, then either leave them out or replace with unsalted cashews or almonds.
Things you can change with ingredients
I’ve used sundried tomato pesto, but, if you love the basil pesto, then use that instead! The end result will taste just as amazing! Instead of butter beans, you can swap in kidney beans. Kidney beans actually add in some more iron, which is good for energy levels. I love the extra tang of the parmesan cheese, but a lovely cheddar is good too. A creamy cheese such as brie might make them a bit soggy when you cook them, so perhaps stick with the hard cheeses.
Tomato Pesto and Sweet Potato sausage rolls
- food processor
- mixing bowl
- 2 baking sheets
- 1 400g butter beans drained and rinsed
- 1 250ml tomato pesto
- 1 tbsp minced garlic
- 1/2 cup parmesan grated
- 1 1/2 cups rolled oats
- 1 400g sweet potato roasted or steamed, peeled
- 1 cup walnuts
- 2 eggs
- 1 tsp salt
- 1 tbsp chilli paste
- 5 sheets puff pastry
- Heat oven to 170C fan forced and line both baking sheets with baking paper
- Put all the ingredients, except for the pastry, into a food processor and blitz until smooth.
- Divide each sheet in half, so that you have 2 rectangles.
- Place enough mixture across one long edge so that it only covers one third of the rectangle. Roll up and cut into four even pieces. Brush with beaten egg and place on baking sheet. Repeat with other sheets of pastry.
- Bake for 20 minutes or until golden on top.
- Keep in airtight container in fridge for 2 days or freeze for 3 months.