Who doesn’t love a good sausage roll! Whether it’s this amazing vegetarian option or my popular tear and share meaty version, my family devour sausage rolls 🙂
Simple to make, easy to prep ahead and always the first to go at the buffet table or kids party.
I often make simple meaty sausage rolls using ready rolled puff pastry and good quality skinned sausages. I guess i’d apply the term ‘home-made’ pretty loosely since I’m not making my own pastry or grinding up my own meat mixture. But despite the super-speedy 10 minutes or so of prep, they come out of the oven golden, flaky, crispy and way better then anything you’d get from the refrigerated aisle at the supermarket.
I wanted to be able to prepare something just as simple and quick for the non-meat eaters too, and this recipe hits the mark perfectly. In fact, I might even go so far as to say I like them better than the meaty ones!
The filling is a mix of:
- Cheese – vegetarian cheese of course, but a lot of the regular cheddar cheeses are vegetarian nowadays.
- Breadcrumbs -to give stability to the mixture and to prevent the cheese just melting out of the sides in a greasy mess. The mixture will ooze out a little, but the breadcrumbs will ensure it all sticks together.
- Cream – well that’s for creaminess, but also to help to bind the mixture together.
- Also spring onions (scallions), black pepper and paprika for flavour and colour.
So we do have a few more ingredients than the meaty sausage rolls, but we’re only talking 3 or 4 minutes extra prep to make something that I’m much more comfortable calling ‘home-made’ 🙂
Start by mixing grated cheese and breadcrumbs:
Then stir in spring onions (scallions), black pepper, paprika and a splash of cream:
Next unroll the pastry and slice in half length ways:
Spoon in the filling and squash into a rough sausage shape:
Brush the edge with egg wash and roll up:
It’s a good idea to seal the seam of the pastry using a fork, so the pastry doesn’t unravel in the oven:
Turn the rolls over and brush with egg wash:
Then slice into bite-size rolls:
Place in the oven to cook for 12-15 minutes until golden brown:
As well as being a great party food, they make a great picnic food or kids lunch too.
I particularly like that these as something the kids can make themselves with minimal help – which is a lifesaver during the school holidays. Getting my eight and twelve-year-old to make lunch (I just put the rolls in the oven when they’re made -they can do the rest) is a great way to keep them entertained, and to make them feel proud of their creations.
Granted, they’re not quite as neatly rolled (in fact in some cases they’re more like cheese pastry sandwiches – squashed flat with little hands!), but they taste just as good!
Can I make them ahead?
Yes, you can make them, then cool, cover and refrigerate them for up to two days. Reheat in the oven, uncovered on a tray at 150C/300F for 5-7 minutes, until piping hot throughout.
Can I freeze them?
I find they go a little dry if freezing after cooking, so it’s best to freeze them uncooked.
You can make the rolls up, but don’t egg wash them, then place on a tray and freeze. Once frozen remove from a tray and place in a freezer bag so they don’t get freezer burn.
Defrost in a single layer overnight in the refrigerator, then eggwash them and cook for 12-15 minutes at 220C/425F until golden brown.
Is there an alternative to egg for the egg wash?
Yes, you can replace the egg with milk. It should still brown, but you won’t get the same shine as with egg wash (still taste great through).
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The Vegetarian Sausage Rolls Recipe:
Vegetarian Sausage Rolls That Meat-Eaters Love Too!
- 1 x 320g/11.25oz pack of ready-rolled puff pastry
- 2 cups (200g) grated mature cheddar cheese
- 1 cup (50g) panko breadcrumbs
- 5 spring onions/scallions chopped
- 2 tbsp double/heavy cream
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 egg lightly whisked
- Preheat the oven to 220c/425f.
- Roll out the pastry and cut lengthways into two rectangles.
- In a large bowl, mix together the cheese, breadcrumbs, spring onions, cream, black pepper and paprika. Divide the mixture into two and dot the mixture in a long strip long the length of each piece of pastry (so it looks like you have one long sausage in the center of each of the pastry lengths). Make sure the mixture reaches right up to the ends. Use your fingers to squash it into more of a sausage shape.
- Take one of the lengths of pastry, so it's lying on the surface, horizontally in front of you. Brush a little of the beaten egg onto the top edge of the pastry - all along the length. Then starting from the bottom edge, roll the pastry up with the cheese mixture in the middle. Try to make sure it's quite tight. The egg you brushed on should help the pastry stick together when rolled up. Repeat with the other length of pastry.
- Use a fork to squash down the seam of the rolls - so it sticks better, then turn the rolls over, so that the seam is at the bottom.
- Now brush egg wash over the length of both rolls. Cut each roll into 10-12 pieces, then prick the top of each one with a fork.
- Place the little rolls onto a large baking tray - making sure there's a little bit of room around each roll (as they will expand in the oven).
- Then place in the oven for 12-15 minutes until golden brown.
- Serve warm, or cold.
Can I make them ahead?Yes, you can make them, then cool, cover and refrigerate them for up to two days. Reheat in the oven, uncovered on a tray at 150C/300F for 5-7 minutes, until piping hot throughout. .
Can I freeze them?I find they go a little dry if freezing after cooking, so it's best to freeze them uncooked.
You can make the rolls up, but don't egg wash them, then place on a tray and freeze. Once frozen remove from a tray and place in a freezer bag so they don't get freezer burn. Defrost in a single layer overnight in the refrigerator, then egg wash them and cook for 12-15 minutes at 220C/425F until golden brown. .
Is there an alternative to egg for the egg wash?Yes, you can replace the egg with milk. It should still brown, but you won't get the same shine as with egg wash (still taste great through). . Nutritional information is per vegetarian 'sausage' roll.
This post was first published in August 2015. Updated in November 2018 with new photos, tips and recipe video.
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