Gluten-free Sweet Potato & Fetta Rolls

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Gluten-free sweet potato & fetta rolls
Makes 36 Prep 25 mins (+ 15 mins cooling time) Cooking 40 mins
600g gold sweet potato, peeled, coarsely chopped
1 tbs olive oil
1 brown onion, finely chopped
1 tbs Masterfoods 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
Preheat oven to 220°C. Line 2 baking trays with baking paper. Place 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 sweet potato is soft. Drain. Set aside for 15 mins to cool.
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.
Add spinach to frying pan. Place over medium heat. Cook, stirring, for 1-2 mins or until spinach wilts. Transfer to a plate. Set aside to cool slightly. Squeeze excess liquid from spinach. Finely chop.
Add sweet potato and chickpeas to onion mixture. Use a fork to mash until combined. Add spinach and fetta and stir to combine. Divide into 6 portions.
Place 1 pastry half on a clean work surface. Shape 1 portion of sweet potato mixture into a log. Place along long edge of pastry half. Spray 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 lined trays. Repeat with remaining sweet potato portions, pastry halves, sesame seeds and poppy seeds. Bake for 20 mins or until golden brown.
SERVE WITH tomato chutney
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