Start with preparing your sweet potatoes by peeling them and cutting into small cubes. Place them in microwavable bowl, cover loosely and cook on high power setting in your microwave for 6-10 minutes or until fork tender. You can also steam or roast your sweet potato cubes instead if you prefer.

When your sweet potatoes are cooking prepare all the remaining ingredients as per instructions above. Make sure you take puff pastry out of the fridge at least 20 minutes before you are planning on using it to make it easier to unroll.

Once your sweet potatoes are cooked and cooled sligtly, mash them up roughly using potato masher. Add red kidney beans and mash a bit more.

Now add all the remaining ingredients - courgette, red onion and garlic, chopped herbs, spices and tomato puree. Grate zest from one lemon, season to taste with salt and pepper.

Mix everyting well until nicely combined. You've got your vegetarian sausage rolls filling.

Unroll your puff pastry sheet and cut it in half lengthwise.

Divide you filling into two and place it like a long sausage in the middle of each puff pastry rectangle.

Roll one side of each pastry rectangle over the filling and roll some more to fully enclose the filling in the pastry. Divide each roll into 8 mini sausage rolls and place on the baking paper lined baking tray. Score the top of the pastry with a sharp knife if you want to. If you have time refrigerate for 20 minutes to let the rolls firm up a bit (especially if your filing was warm). You can skip this step if you are in a real hurry.

Preheat the oven to 200C/400F/ Gas Mark 6.

Brush your rolls with beaten egg or oil and sprinkle some sesame and/or poppy seeds and bake in the preheated oven for 20-25 minutes until golden brown.

Enjoy warm or at room temperature with your choice of condiments.