Flaky, Buttery Puff Pastry filled with a smoky, savoury devious filling

Sausage rolls are a firm favourite here. Always have been and always will be. Home-made sausage rolls are a non-negotiable for me. If they are going to eat them, they need to be the best we can have. Shop-bought puff pastry filled with usually a really good Irish brand of sausage meat and a few really clever pantry staple favourites. Delicious. 

For now, modern life and modern family food needs to expand a little beyond the excellent classics. I embrace a flexitarian style of eating which is IMO the only sustainable way for families for the future. I love the concept of a sausage roll, they are warm and savoury, tasty and easy to eat, so why not try it with some vegetables?  

The balance of chickpeas with sweet potato and roast red pepper is gorgeous. Spices like cumin & smoked paprika are essential along with sea salt. That balance is needed. A big dollop of tomato / Ballymaloe relish in the mixture is fab too. If your’s like a little bit of sweetness use ketchup instead of tomato puree. The poppy seeds or sesame seeds on top just finish it for me, so I would not skip on these.  These are ideal for the lunchbox or afterschools. Make a big batch, freeze them before baking and then just take them out as you need them and bake fresh.  Voila. 

Aisling Signature
Chickpea, Sweet Potato & Roast Red Pepper Rolls Aisling Larkin modern lifestyle food six O clock show

Chickpea, Sweet Potato & Roast Red Pepper Rolls

These little vegan sausage rolls are packed full of flavour with a sweet potato and chickpea filling, great lunch box addition or afternoon snack.
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sausage rolls, veggie rolls, pastry, chickpeas, lunchbox
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8



  • 1 sheet ready rolled puffed pastry
  • 450 g sweet potato peeled and roasted
  • 1 x 400g tin chickpeas drained and blitzed
  • 150 g roasted red peppers
  • 50 g milled flaxseeds
  • 50 g chia seeds
  • 1 garlic clove
  • 1 tbsp tomato puree
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • Handful fresh coriander chopped
  • Sea salt & black pepper
  • 2 tbsp almond/soya milk
  • Poppy seeds to garnish



  • Preheat the oven to 180℃ and line a baking tray with parchment paper.
  • Peel sweet potatoes and chop into cubed pieces. Spread on a baking tray, drizzle with oil and sprinkle cumin and sweet paprika. Roast in the oven for 25 - 30 minutes until slightly caramelised. Once cooked, allow to cool slightly.
  • Meanwhile, in a food processor blitz the chickpeas, roasted red peppers, garlic, flaxseed, chia seeds, coriander and tomato puree together until very smooth, season with salt and pepper. Add in sweet potato and blitz further.
  • Remove the pastry from the fridge 15 minutes before using, and gently unroll and  cut into  2  equal pieces lengthways. Divide filling  equally down the centre. Brush edges  with soya milk and pinch together to encase the filling. .
  • Brush each with soya milk and sprinkle over poppy seeds. Place on a lined baking tray and pop in the oven for 20 - 25 minutes until golden and puffed.