Retreat Eats, Spiced Veggie Roll.

This is one of our favorite Retreat Eats, I have been asked to add it to my blog page, so here goes, please enjoy. I like to make my own pastry, but if you prefer buy a rectangular sheet of shop brought pastry. This spiced veggie roll is a mixture of chick peas, cashew nuts, sweet potato, olives, feta, (which can be substituted for a vegan cheese), sun dried tomatoes, onions, garlic, frozen spinach, salt, pepper, cumin of course a generous pinch of chili depending on how hot you like your food.


1 onion

3 cloves of garlic

1 tin of chick peas

1 medium sized sweet potato

180 grams jar of sun dried tomatoes

Pitted black olives, about 150 grams

200 grams of feta cheese

100 grams of frozen spinach leaves.

150 grams of cashew nuts

1 tsp of cumin

½ tsp of chili flakes

salt and pepper to taste

Egg to glaze

Sesame seeds to decorate

Use some of the oil from the sun-dried tomatoes to fry the onion and garlic, cook until soft and lightly brown, about 5 minutes. Set aside and allow to cool.

Peal and cube the sweet potato boil in salted water for 15 minutes until tender and soft, allow to cool, mash with a fork, season with salt and pepper.

Drain the chick peas, chop the sun-dried tomatoes, (reserve the oil for another recipe), allow the spinach to defrost.

Mix all the ingredients in a large bowl check for seasoning adding salt and pepper to taste. Make sure the mashed sweet potato and onions are cool, if not place in the fridge for 30 minutes.

Using a rectangular sheet of pastry place the cooled mixture down the center length, roll and seal the edges and end with egg wash. Roll gently over to reveal the top, egg wash and sprinkle sesame seeds to decorate. Cut the top of the pastry lightly, diagonally with a knife 3-4 times to allow hot steam to escape.

Place onto grease proof paper, bake at 180 Celsius for 40-45 minutes until golden brown. Perfect served hot or at room temperature with a green salad.

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