Step 1

Preheat the oven to 180C/350F.

Step 3

Peel the sweet potatoes and cut into small pieces about 2cm. Drizzle with a bit of oil, salt and pepper and place in the oven.

Step 5

Take your puff pastry out the fridge and leave to rest until you are ready to use it.

Step 7

In a cup/small bowl mix make your flax egg by mixing 1 tbsp of flaxseed with 2.5 tbsp of water.

Step 9

After about 15-20 minutes take the sweet potato out of the oven. It should be soft and starting to brown and crisp on the edges.

Step 11

Place the sweet potato, chickpeas, tomato puree, harissa, cumin, garlic and flax egg in a bowl. Mix with the back of a fork or a hand processor. You want it to be mainly smooth with a few lumps for texture.

Step 13

Finely chop the coriander, add and stir to combine.

Step 15

Place the puff pastry sheet on a floured surface or chopping board, it should be rectangle in size. Cut it down the middle lengthwise so you have to rectangle shapes.

Step 17

Divide the sausage mixture in two and place half each about 2cm in from the longest side of each piece of pastry.

Step 19

Now you are going to gently roll the pastry over the sausage filling until you reach the other side. Do this for both pieces and make sure the seam is on the underside.

Step 21

Line the two sausage roll pieces together and cut across the middle so you now have 4 pieces.

Step 23

Then cut each piece into 3 so that you have 12 sausage rolls in total.

Step 25

Place them onto a lined baking sheet.

Step 27

Melt the butter and brush each sausage roll and sprinkle on some of the poppy and sesame seeds. Cut a small slice in the top of each sausage roll.

Step 29

Place in the oven for 20 minutes until cooked and golden brown.

Step 31

Serve straight away or eat cold. You can also reheat them for about 15 minutes at 150C/300F.