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vegetarian sausage roll with rosemary
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Vegetarian Sausage Rolls

Vegetarian sausage rolls filled with a delicious mixture of mushrooms, lentils and chestnuts. Perfect for entertaining over the holidays, these are really tasty and easy to make.
Course Appetizer
Cuisine British
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 16 sausage rolls
Calories 231kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 231kcal | Carbohydrates: 29.1g | Protein: 5g | Fat: 11.2g | Saturated Fat: 1.6g | Cholesterol: 11mg | Sodium: 248mg | Potassium: 253mg | Fiber: 2g | Sugar: 2.5g | Calcium: 24mg | Iron: 2mg