A simple recipe for homemade vegetarian sausage rolls. Golden flaky puff pastry with a tasty savoury filling.

Veggie Sausage Rolls

I decided to put a vegetarian twist on that old British party favourite, sausage rolls and boy they were good.

I've remembered why everyone loves sausage rolls. They are really easy to make too.

Made with a mixture of mushrooms, sundried tomatoes and nuts, these are a real family favourite.

2024 UPDATE 

Shrinkflation has hit. Ready rolled puff pastry used to be a standard 375g across big brands and supermarket own brands.

It's now shrunk to 320g (Jusrol, Tesco & Asda, maybe other supermarkets too) which can make a big difference (you end up with too much filling).

So be aware you may need extra pastry or you will have leftover filling (don't try and add it all to these smaller sheets of pastry).

Puff Pastry

I used a block of chilled puff pastry and rolled it out thinly for this recipe, but you could use ready rolled puff pastry for convenience.

Remember to take your pastry out of the fridge half an hour before you are going to use it so it will come to room temperature.

also try - Mushroom and Chestnut Sausage Rolls

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vegetarian sausage rolls, veggie sausage rolls, party sausage rolls, homemade sausage rolls, sausage rolls

lunch

British, vegetarian

Yield: 12- 15 sausage rolls

Author: Jacqueline Meldrum

Veggie Sausage Rolls

A simple recipe for homemade vegetarian sausage rolls. Golden flaky puff pastry with a tasty savoury filling.

prep time: 15 Mcook time: 20 Mtotal time: 35 M

ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 stalk of celery, finely chopped
• 2 large field mushrooms, finely chopped
• 2 tsp dried thyme
• 4 sundried tomatoes
• ½ cup of salted peanuts
• 3 tsp vegetarian worcestershire sauce
• 1 slice wholemeal bread
• 320g puff pastry
• 3 eggs, whisked
• black pepper

instructions:

How to cook Veggie Sausage Rolls

1. Heat the oven to 200c fan/ 180c /gas 6 and place greaseproof paper over two baking trays.
2. Fry the onion, garlic and celery in the olive oil until softened, then add the mushrooms and thyme. Cook for a few minutes before adding the tomatoes and worcestershire sauce. Season the mixture with black pepper. You can season with salt at this point too, but only if you are adding unsalted nuts.
3. Whizz the bread into breadcrumbs before adding the mushroom mix and peanuts. Pulse until combined and then pour in two of the whisked eggs to bind the mixture.
4. Roll out the puff pastry on a lightly floured surface until quite thin, just bigger than a sheet of A4 paper. Slice the pastry into 3 lengths. Lay a long strip of the filling down the middle of each length. Brush down the sides with egg and then roll the pastry over the filling, leaving the join underneath. Cut into the desired lengths and brush with egg.
5. Place the sausage rolls on the baking trays, leaving a space in between each one. Bake for about 20 minutes, until the pastry is golden.
6. Enjoy!

NOTES:

You can use ready rolled puff pastry or roll out a block of pastry for this recipe.

Calories
227.85

Fat (grams)
15.77

Sat. Fat (grams)
2.52

Carbs (grams)
16.72

Fiber (grams)
1.48

Net carbs
15.23

Sugar (grams)
1.55

Protein (grams)
5.68

Sodium (milligrams)
140.30

Cholesterol (grams)
46.50

Created using The Recipes Generator