Vegetarian sausage rolls piled up on a cooling rack

Vegetarian Sausage Rolls That Meat-Eaters Love Too!

A simple pastry treat for vegetarians and meat-eaters alike. Really easy to make at the same time as meaty sausage rolls - to keep all your guests happy.
Course Appetizer
Cuisine American, British
Keyword appetizer, Party Food, picnic, quick vegetarian recipe, vegetarian, Vegetarian Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Vegetarian Sausage Rolls
Author Nicky Corbishley

Ingredients

  • 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

Instructions

  • 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, using 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.

Notes

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.

Nutritional Information

Calories: 123kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 103mg | Potassium: 29mg | Vitamin A: 150IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 0.6mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!