Vegetarian Sausage Rolls are the perfect snack at any time of the year. These sausage rolls are easy to make and they taste amazing! And they’re great for picnics, parties and lunch boxes.
Every time I make these they disappear in a flash! The whole family loves them. They’re great hot or cold so perfect for snacking on or for popping into school or work lunch boxes.
A tasty mixture of mushrooms, lentils, chestnuts with herbs and garlic make the perfect filling for these vegetarian sausage rolls. Wrap that mixture in a golden puff pastry and you have the best, tastiest veggie sausage rolls.
How to Make Vegetarian Sausage Rolls
- Make the filling, add the onion to a skillet and cook until soft, about 10 minutes. Then add the mushrooms and cook for another 5 minutes.
- The mixture will have reduced by about half, then add the herbs and garlic and cook for about 2 minutes.
- Add the lentils and the chestnuts to the mushrooms, you’ll need to stir this well so everything is combined.
- Pour in the vegetable stock, I use a vegetable bouillon for this, it’s low sodium and vegetarian.
- Next, add the red currant jelly. This adds a lovely flavour the sausage rolls so try not to skip it. You should find it in all the supermarkets. Cook the mixture over a low to medium heat until the juices evaporate.
- Now stir in the breadcrumbs, mix it well then leave it to cool. You can check your seasoning now.
- 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 the filling along the pastry and shape into a long sausage, leaving more room on the side you will be turning over the filling.
- 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. Cut the long sausage roll in half then place 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 smaller rolls, I had 16 sausage rolls, use a sharp knife to make a couple of slits in the pastry. Bake in the oven for 30 to 35 minutes.
- 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.
Tips For Making The Best Vegetarian Sausage Rolls
- Make sure the filling has cooled before you place in 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.
- Be generous with the eggwash, it will give 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. If I’m making these for lunch then I’ll cut them into larger sausage rolls.
Storing and Making Ahead
- Storing – These vegetarian sausage rolls will keep, in the fridge, for 2 to 3 days.
- Freezing – You can also freeze these if you wanted to make them ahead of time. Freeze them when they are filled and cut into individual rolls, place them on baking trays, place them in the freezer for a couple of hours, then when they are frozen take them off the trays and place in labelled freezer bags. Freeze for up to 3 months, defrost and brush with egg wash before cooking.
- Making ahead – You can make the filling a day before if you wish, leave it to cool and store it covered in the fridge until you are ready to make them.
How To Serve Them
These vegetarian sausage rolls really are best served warm, and 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 Pastry Dishes:
- Feta & Sun-Dried Tomato Swirls with Pesto
- Puff Pastry Mince Pies
- Courgette Quiche
- Mushroom Tart
- Spinach Quiche
Vegetarian Sausage Rolls
- 1 tbsp olive oil
- 1 medium (180g) white onion finely chopped
- 150 g chestnut mushrooms wiped clean then roughly chopped
- 1 heaped tsp butter
- 1 heaped tbsp of thyme leaves
- 2 heaped tbsp finely chopped fresh rosemary
- 2 cloves of garlic minced
- 1 x 250g pack of cooked Puy lentils
- 1 x 180g pack of cooked chestnuts roughly chopped
- 1 tsp vegetable bouillon
- 150 ml freshly boiled water
- 2 heaped tbsp red currant jelly
- 1/2 tsp cracked black pepper
- 1 1/2 tsp sea salt plus more for topping the pastry
- 40 g breadcrumbs white or wholewheat is fine
- 2 x 320g sheets of chilled all-butter puff pastry cut each sheet in half lengthways
- 2 tbsp milk
- 1 medium egg whisked
- Preheat the oven to 180C/356F.
- Heat the oil in a large saute pan over medium heat. Add the onion and cook until soft, about 10 minutes. Then add the mushrooms and the butter and cook for another 5 minutes or until the mushrooms release their juices. Now add the thyme, rosemary, garlic, salt and pepper and cook for about 2 minutes.
- In a small jug mix the hot water and the vegetable bouillon. Add the lentils and the chestnuts to the mushrooms then stir in the vegetable stock and the red currant jelly. Cook over a low to medium heat until the juices evaporate. Now stir in the breadcrumbs. Check the seasoning now. You may need to add more salt depending on the stock you use.
- Once the filling has cooled unroll both sheets of the pastry.Cut the pastry in half lengthways, you should have four long rectangles.
- Divide the filling into four then place the filling along each strip of pastry and shape into long sausages, leaving more room on one side.Fold the pastry over the filling, wrapping the filling in the pastry. Brush the edges of the pastry with milk then seal the edges with a fork.Cut the long sausage roll in half then place in the fridge for 20 minutes.
- Take the sausage rolls out of the fridge and place on two baking trays lined with baking paper. Cut the sausage rolls into smaller rolls, using a sharp knife make a couple of slits in each sausage roll. Bake in the oven for 30 to 35 minutes.
- 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 tray.
- Serve warm with good quality tomato ketchup or a little English mustard.
- Nutritional Information - Calories are per sausage roll and are approximate. Nutritional information is calculated using an online nutrition too.
- Pastry - All-butter puff pastry will give you the best results, I have made this with non-butter pastry and the results were very good too. If you are in the US I recommend using two rolls of pastry that comes in the 17 oz pack.
- Lentils - Puy lentils give the best results for this, I used a pack of pre-cooked puy lentils.
- Chestnuts - I used a packet of pre-cooked chestnuts for these sausage rolls. If you can't get chestnuts then walnuts are a good substitute.
- Can I make these Vegan? Yes, swap the butter for olive oil, use vegan puff pastry and in place of the egg wash try a vegan eggwash, try 2 tablespoons of non-dairy milk mixed with 1 tablespoon of maple syrup then brushed over the pastry.
- Can I make these Gluten-Free? Yes, use a gluten-free pastry and make sure the stock you use is gluten-free too.
- Can I freeze these? Yes, freeze them when they are filled and cut into individual rolls. Place them on baking trays, place the trays in the freezer for a couple of hours, then when they are frozen take them off the trays and place in labelled freezer bags. Freeze for up to 3 months, defrost and brush with egg wash before baking.
*This recipe first appeared on this blog on December 7 2017. It has been updated with new process shots, new photographs, a step by step guide and more nutritional information.