Vegetarian Sausage Rolls

Buttery puff pastry filled with a delicious mixture of roasted chestnuts, lentils and mushrooms - these Vegetarian Sausage Rolls are the perfect party food snack.  This tried and tested recipe is a family favourite and I can never make enough! They're easy to make and they taste amazing! 

Jump to:

• ❤️ Why This Recipe Works
• 📝What Do We Need?
• 🥣 How to Make Them
• 📋 Recipe Notes and Substitutions
• 👩‍🍳 Top Tips
• 📖 FAQs
• 🍽 How To Serve Them
• Vegetarian Sausage Rolls

Every single time I make these veggie sausage rolls they disappear in a flash! The whole family loves them. Even my kitchen smells delicious when I make these! And the best thing about them is that they're just as great cold as they are hot.

A tasty mixture of roasted chestnuts, mushrooms and puy lentils is cooked with herbs and garlic to make the perfect filling for these veggie rolls. Wrap that mixture in a buttery puff pastry and you have the tastiest vegetable sausage rolls. 

❤️ Why This Recipe Works

• The filling is really delicious! It's packed with mushrooms, lentils and roasted chestnuts - so festive!
• Crispy butter pastry - no need to make your own (this recipe calls for pre-rolled pasty).
• Perfect hot or cold - these party snacks are great for lunch boxes too!

📝What Do We Need?

🥣 How to Make Them

This is a two-step process, make the filling then assemble the sausage rolls. This is just a quick visual guide please see the recipe card below for the full ingredient list and detailed instructions.

Step 1 - Make The Filling 

1. Add the onion to a skillet and cook until soft, about 10 minutes. Then add the mushrooms and cook for another 5 minutes.
2. Once the mixture has reduced by about half, add the herbs and garlic and cook for about 2 minutes.
3. Next, add the lentils and the chopped roasted chestnuts to the mushrooms. You'll need to stir this well so everything is combined.
4. Pour in the vegetable stock, I use a vegetable bouillon for this, it's low sodium and vegetarian.
5. Next, add the red currant jelly. Cook the mixture over a low to medium heat until the juices evaporate.
6. Now stir in the breadcrumbs, mix it well then leave it to cool. You can check your seasoning now.

Step 2 - Assemble The Sausage Rolls

1. Once the filling has cooled roll out the pastry. Cut the pastry in half lengthways, you should have four long rectangles. Divide the filling in four then place it on the pastry and shape into a long sausage, leaving more room on the side you will be turning over the filling.
2. Fold over the pastry, wrapping the filling in the pastry. Brush the edges of the pastry with milk then seal the edges with a fork. Chill in the fridge for 20 minutes. Once chilled take the sausage rolls out of the fridge and place on two baking trays lined with baking paper. Cut the sausage rolls into small rolls, brush with egg wash. Then use a sharp knife to make a couple of slits in the pastry. Bake in the oven for 30 to 35 minutes.
3. The sausage rolls should be a deep golden brown colour and the pastry should be crisp when they are done. Remove from the oven and leave to cool slightly on a wire rack.

📋 Recipe Notes and Substitutions

• Puff Pastry - I use all-butter puff pastry, it will give you a lovely buttery pastry. But you can also use regular puff pastry and get really great results too. The pastry I used was pre-rolled, once unrolled it measured approximately 12 inches x 10 inches (30cm x 25cm). You will need two sheets.
• Roasted Chestnuts - Store-bought roasted chestnuts are perfect for this, I used a pack of loose chestnuts, they are better than the vacuum-packed ones you can get. If you can't find chestnuts then you could add walnuts instead. 
• Lentils - Puy lentils are best for this recipe, I used store-bought pre-cooked lentils. If you can't get these then you could cook your own the night before.
• Mushrooms - Chestnut mushrooms (crimini or brown mushrooms) are more flavourful than white button mushrooms so I always use these. But, you can of course use white mushrooms instead. I would avoid using large portobello mushrooms though.
• Herbs - Fresh is best here, and rosemary and thyme are the perfect combination. You could switch it up to sage if you wish. Sage would work really well!
• Red Currant Jelly - Also known as red currant sauce (US) is an English condiment. It can be found in all larger supermarkets. It adds a lovely depth of flavour to these sausage rolls. So I recommend using it. If you can't find any then I would add a little red wine to the mixture instead. If you do add wine, make sure and cook it down until it is absorbed into the mixture. I would add it when I add the garlic and herbs.
• Breadcrumbs  - I used store-bought dried fine breadcrumbs. Dry breadcrumbs work really well here as they soak up any juices and help bind the mixture. If you can't find these then homemade white or whole-grain breadcrumbs will work well too.

👩‍🍳 Top Tips

• Make sure the filling has cooled before you place it on the pastry. If the filling is too hot, it will heat up the pastry and it will be harder to work with.
• Always preheat the oven. You will get the best results for the pastry when you put it in a hot oven.
• A good all-butter puff pastry gives the very best results, but regular puff pastry works very well too. Nobody in my family has turned their noses up at these when I used a regular puff pastry.
• Brush the edges of the pastry with milk to seal the rolls.
• Pro Tip - Dip the fork into the milk then press the fork down on the edges to seal the pastry. The milk on the fork will stop it from sticking to the pastry.
• Be generous with the eggwash, I brush it underneath as well. This gives the sausage rolls a beautiful golden colour.
• Don't forget to make the slashes in the pastry, this will let any steam from the filling escape and avoid a soggy pastry.
• You can make these big or small it's up to you. If we're having these for a party I will cut them smaller, into 16 pieces per roll. If I'm making these for lunch then I'll cut them into larger sausage rolls. Then I'll have 8 per roll of pastry.

📖 FAQs

🍽 How To Serve Them

These sausage rolls really are best served warm. We like them with a little ketchup, but I know some of you like mustard with your sausage rolls so whatever rocks your boat. I quite like spicy beetroot ketchup with these too. You can also enjoy these rolls cold.

🌿 More Tasty Vegetarian Party Food

If you're looking for veggie party food ideas then look no further! I have some very tasty options for you. Like my tasty Brie and Cranberry Parcels, perfect as an appetizer! These Puff Pastry Mince Pie Squares are so easy to make and are great for sharing. My Loaded Veggie Nachos with Homemade Guacamole is the ultimate party food.

*First appeared December 7 2017. Updated December 2020 with new process shots, new photographs, step by step guide and nutritional information. Updated Dec 2021 for housekeeping.