Ingredients
(Makes ~20–24 bite-size pieces)
2 medium sweet potatoes, peeled
1 can chickpeas, drained & rinsed
200 g feta cheese, crumbled
1 tbsp olive oil
1 tsp oregano (or thyme)
2 sheets puff pastry, thawed
Salt & pepper, to taste
1 egg, beaten (for brushing)
1 tbsp sesame seeds (topping)
Method
Roast peeled sweet potatoes at 200°C for ~30 minutes until soft. Scoop into a bowl.
Add chickpeas, olive oil and herbs. Mash roughly — texture is good here.
Stir in feta. Taste and season lightly (feta already adds salt).
Roll out puff pastry sheets and slice each in half lengthwise.
Spread a layer of the mixture along each strip, leaving the edges clean.
Roll each strip into a tight sausage shape, then slice into bite-size pieces.
Brush with beaten egg and sprinkle with sesame seeds.
Bake at 180°C for 25–30 minutes, until puffed and golden.
Why parents love this
Holds together well for lunchboxes
Lots of nutrients packed into one little roll
Easy to batch prep
Tastes good warm or cold
Storage & safety
Keeps up to 3 days in the fridge
Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)
