These exciting hotdog rolls made with spinach, chickpeas and sweet potato are an incredible sound interpretation of a work of art. You genuinely won't miss the meat in light of the fact that these delicious baked good rolls are so brimming with enhance. Also they're an incredible method to sneak a truckload of vegetables in addition to protein and fiber pressed chickpeas into the children!

I'm a sucker for pretty much anything enveloped by baked good. Furthermore, wiener rolls are my greatest shortcoming. I realize how wicked they are nevertheless I can't stop myself. Recently Mum and I have been working our way through some fascinating hotdog move flavors she has found at a pastry shop close to where she works. We've had pork and apple, Thai red curry, sheep and mint… All have been great for something somewhat unique.

This pastry kitchen additionally does a spinach and chickpea frankfurter roll, yet we haven't yet gotten an opportunity to test it since it continues selling out. It must be acceptable. I needed to know. So I had no real option except to make it myself.




  • 20g butter
  • ½ red onion
  • 2 cloves garlic
  • 1 tbsp fresh ginger
  • 200g orange sweet potato
  • 1 tsp ground cumin
  • ½ tsp tumeric
  • ¼ tsp ground nutmeg
  • 2 tbsp water
  • 100g baby spinach leaves
  • 400g can chickpeas
  • salt
  • freshly ground black pepper
  • 80g feta cheese
  • 2 tbsp fresh coriander
  • 1 tbsp fresh parsley
  • 2 sheets pre-rolled puff pastry
  • 1 egg
  • 1 tbsp sesame seeds


  1. Finely dice the onion. Melt the butter in a large frypan over a medium heat and cook the onion for 4-5 minutes until very soft and translucent.
  2. Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
  3. Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
  4. Sprinkle over the cumin, tumeric, nutmeg and water and cook for a further 2 minutes.
  5. Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are cooked well.
  6. Drain the can of chickpeas, reserving the liquid. Add the chickpeas plus 2 tbsp of the liquid from the can to a food processor and pulse to a rough puree.
  7. Stir the chickpeas through the vegetable mixture until well combined and season with salt and pepper to taste.
  8. Set the mixture aside to cool for 15-20 minutes.
  9. While the mixture is cooling, defrost 2 sheets of frozen flaky puff pastry.
  10. Once the vegetable mixture has cooled, finely cube the feta cheese and chop the coriander and parsley. Stir these through the vegetable mixture.
  11. Lightly beat the egg and brush it all over the pastry sheets. Place half the vegetable mixture onto each pastry sheet about ⅓ of the way up the sheet. Using your hands form it into a sausage shape the length of the pastry sheet. Roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with approximately 1 inch overlap of pastry. Trim the excess pastry if necessary.
  12. Transfer the rolls to the freezer for 30 minutes to set a little which will make them easier to cut.
  13. Preheat the oven to 180C Fan Bake. Line a baking sheet with parchment or greaseproof paper.
  14. After 30 minutes, remove the rolls from the freezer. Brush more beaten egg over the top of each roll and sprinkle with sesame seeds.
  15. Using a very sharp knife, cut them to your desired length. Place the cut rolls onto the prepared baking sheet and bake for 20-25 minutes until the pastry is golden.

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