After a crowd-pleaser? Plate up these golden pastries for the perfect moreish bite. They’re packed with sweet potato, fetta and Moroccan spices.
Serves3636
Cook time40 mins40 minutes
Prep time25 mins25 minutes
Ingredients
600g gold sweet potato, peeled, coarsely chopped
1 tbs olive oil
1 brown onion, finely chopped
1 tbs Moroccan seasoning
1 garlic clove, crushed
1 bunch spinach, trimmed, coarsely chopped
400g can chickpeas, rinsed, drained
100g fetta, crumbled
600g pkt Coles Gluten Free Puff Pastry Sheets, halved lengthways
1 tsp sesame seeds
1 tsp poppy seeds
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line 2 baking trays with baking paper. Place the sweet potato in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 mins or until the sweet potato is soft. Drain. Set aside for 15 mins to cool.
Step 2
Meanwhile, heat the oil in a small frying pan over high heat. Cook the onion, stirring, for 3 mins or until soft. Add the Moroccan seasoning and garlic and cook, stirring, for 1 min or until fragrant. Transfer to a bowl.
Step 3
Add spinach to the frying pan. Place over medium heat. Cook, stirring, for 1-2 mins or until the spinach wilts. Transfer to a plate. Set aside to cool slightly. Squeeze excess liquid from the spinach. Finely chop.
Step 4
Add the sweet potato and chickpeas to the onion mixture. Use a fork to mash until combined. Add the spinach and fetta and stir to combine. Divide into 6 portions.
Step 5
Place 1 pastry half on a clean work surface. Shape 1 portion of sweet potato mixture into a log. Place along the long edge of the pastry half. Spray the opposite edge with olive oil spray. Roll up pastry to enclose filling. Spray with olive oil spray. Sprinkle with the sesame seeds and poppy seeds. Cut into 6 pieces. Place, seam-side down, on the lined trays. Repeat with the remaining sweet potato portions, pastry halves, sesame seeds and poppy seeds. Bake for 20 mins or until golden brown.
600g pkt Coles Gluten Free Puff Pastry Sheets, halved lengthways
1 tsp sesame seeds
1 tsp poppy seeds
Description
After a crowd-pleaser? Plate up these golden pastries for the perfect moreish bite. They’re packed with sweet potato, fetta and Moroccan spices.
Method
Step 1
Preheat oven to 220°C. Line 2 baking trays with baking paper. Place the sweet potato in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 mins or until the sweet potato is soft. Drain. Set aside for 15 mins to cool.
Step 2
Meanwhile, heat the oil in a small frying pan over high heat. Cook the onion, stirring, for 3 mins or until soft. Add the Moroccan seasoning and garlic and cook, stirring, for 1 min or until fragrant. Transfer to a bowl.
Step 3
Add spinach to the frying pan. Place over medium heat. Cook, stirring, for 1-2 mins or until the spinach wilts. Transfer to a plate. Set aside to cool slightly. Squeeze excess liquid from the spinach. Finely chop.
Step 4
Add the sweet potato and chickpeas to the onion mixture. Use a fork to mash until combined. Add the spinach and fetta and stir to combine. Divide into 6 portions.
Step 5
Place 1 pastry half on a clean work surface. Shape 1 portion of sweet potato mixture into a log. Place along the long edge of the pastry half. Spray the opposite edge with olive oil spray. Roll up pastry to enclose filling. Spray with olive oil spray. Sprinkle with the sesame seeds and poppy seeds. Cut into 6 pieces. Place, seam-side down, on the lined trays. Repeat with the remaining sweet potato portions, pastry halves, sesame seeds and poppy seeds. Bake for 20 mins or until golden brown.
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