Vegetarian sausage rolls
Golden, flaky puff‑pastry rolls filled with seasoned vegetarian sausage meat and mushrooms — perfect for parties or a quick supper.
These vegetarian sausage rolls are the kind of thing everyone will try to nick from your party platter. Flaky puff pastry hugs a seasoned vegetarian sausage filling upgraded with chestnut mushrooms and sage for extra savoury depth.
They’re reliably quick: about an hour from start to finish and ideal for lunchboxes, supper or a pub-style sharing board. Make them for a crowd and watch them disappear.
Ingredients
- 320 g puff pastry
- 450 g vegetarian sausages — sausagemeat removed from skins (see method)
- 150 g chestnut mushrooms — finely chopped
- 1 brown onion — finely chopped
- 2 garlic — crushed
- 15 ml olive oil
- 15 g plain flour — to bind filling
- 15 ml Dijon mustard
- 6 leaves fresh sage — finely chopped
- 1 egg — beaten for egg wash
- 10 g sesame seeds — optional, for scatter
- salt — to taste
- black pepper — to taste
Equipment
- baking tray
- pastry brush
- frying pan
- rolling pin
Instructions
Heat the oven to 200°C fan/220°C conventional and line a baking tray with non-stick baking paper.
Squeeze the vegetarian sausages from their skins into a medium bowl — you want loose sausage mixture rather than whole sausages.
Finely chop the brown onion, chestnut mushrooms and fresh sage, and crush the garlic. Heat the olive oil in a frying pan over a medium heat and cook the onion, mushrooms and garlic until very soft and most of the moisture has evaporated, 8 minutes.
Tip the cooled cooked veg into the bowl with the vegetarian sausage meat. Add the plain flour and Dijon mustard, season with salt and black pepper, and mix thoroughly until evenly combined.
Unfold the puff pastry on a lightly floured surface and roll to a rectangle roughly 30 x 40cm. Cut into 6 even rectangles. Divide the filling into six long sausages and place each down the long edge of a pastry rectangle. Brush the opposite long edge with beaten egg, fold over and press to seal, trimming any excess pastry.
Place the rolls seam-side down on the prepared baking tray. Chill in the fridge for 15 minutes to firm up the pastry before baking.
Return the rolls to the work surface. Brush with the remaining beaten egg and scatter with sesame seeds if using. Bake on the middle shelf of the oven at 200°C fan/220°C conventional for 25 minutes or until deeply golden and puffed.
Remove from the oven and leave to rest for 10 minutes before slicing. This keeps the filling together when you cut the rolls.
Slice each long roll into individual sausage rolls and serve warm or at room temperature.
Tips
- If your vegetarian sausages are very wet, squeeze the mixture in a clean tea towel to remove excess liquid before mixing with the cooked veg — this prevents soggy pastry.
- Chill the filled rolls before baking; it firms the fat in the pastry so they puff and stay sealed instead of splitting.
- Make ahead: freeze assembled rolls on a tray then transfer to a freezer bag. Bake from frozen, adding about 10–15 minutes to the cooking time.
- For extra flavour, add a teaspoon of tomato purée or a splash of vegetarian Worcestershire sauce to the filling (check label for vegetarian status).
- If you prefer smaller party bites, cut each long roll into 3–4 pieces before chilling and baking.
Substitutions
vegetarian sausages → canned chickpeas (400 g drained), mashed with a teaspoon smoked paprika and additional seasoning
Noticeably differentegg → unsweetened soy milk or oat milk (15 ml) brushed on before baking
Noticeably differentpuff pastry → ready-made shortcrust pastry (320 g) for a sturdier, less flaky finish
Noticeably different
Nutrition
Per serving · estimated
- 480
- Calories
- 12 g
- Protein
- 37 g
- Carbs
- 29 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I make these vegan?
Yes — use vegan vegetarian sausages and swap the egg wash for unsweetened plant milk or a mix of plant milk and a little oil; check your puff pastry is vegan (some contain butter).
How do I stop the pastry going soggy?
Cook off moisture from the mushrooms and onion thoroughly, chill the sealed rolls before baking and bake at the correct temperature so the pastry puffs quickly.
Can I freeze them?
Yes. Freeze on a tray until firm, then bag. Bake from frozen at the same temperature, adding 10–15 minutes to the cooking time and watch for deep golden colour.
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