Veggie Sausage Rolls

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Ingredients

Puff pastry sheets
1 tbsp olive oil
1 onion, finely diced
800g diced veggies – I used 2 med carrots, 1 large zucchini and a 1/4 cauliflower.
(could also include diced potatoes, mushrooms…)
150g strong cheddar, grated
50g parmesan, finely grated
1 tbsp thyme
1-2 tbsp seeded mustard
salt and pepper
good pinch cayenne pepper
1 egg, beaten
Sprinkle sesame seeds / poppy seeds

 

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Summary

These flaky, totally shareable, veggie rolls have been in our recipe collection for some time and always hit the spot. They’re a cinch to make, and are perfect for little hands. A dollop of real sauce on top and we promise everyone will be back for more.

These aren’t trying to be sneaky we-can’t-believe-they’re-not-meat sausage rolls.  Certainly delicious, but the veggies are obvious – if you need them to be more covert try blitzing first.

Should make about 25 – 30 small rolls.
Adapted from this recipe here.

 

Veggie Sausage Rolls

Heat the olive oil in a large frypan or saucepan, and gently cook the onion. Add the finely diced veggies and cook together, along with the thyme. When softened and looking totally edible transfer the veggies into a large bowl, season well with salt and pepper, and add the cayenne and seeded mustard. Stir in the grated cheese.

Preheat the oven to 200ºC. Roll out a defrosted pastry sheet and run a knife down the centre to create 2 long rectangles. Run a line of veggie mix down one side, and dab the edge with the beaten egg before folding the pastry over the veggies. Press the edge firmly and roll the whole thing so the seam is underneath. Slice the roll into the size pieces you like and transfer them to a lightly greased baking tray. Using a pastry brush, go over the top with more of the egg mix and sprinkle seeds on top.

Repeat with the remaining pastry and filling, and bake for 20-25 minutes (200ºC fan forced).

 

Veggie Sausage Rolls 4

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Comments

  1. does sound yummy…Thank you. Not ever having made sausage rolls, do you put the other rectangle sheet on top of the one you have put the veggies on? Or do you just use the one rectangle for the first lot? Sorry I do hope you get my drift and apols for needing to ask! I know you would be busy, but if you could answer this I would appreciate it. I appreciate it anyways!! And roughly how many sheets of puff pastry did you use? Thanks again. Love your work. Jules

    Reply

    1. Hi Jules! No worries at all, thanks for your message. You can get 2 lines of sausage rolls out of one sheet of puff pastry, but how full you make them will determine how many sheets you use. And you don’t need to lay one sheet on top of the other, you can create a narrow line of filling and roll the pastry over to make a sort of tube. A cannelloni of sorts, with the join hidden underneath. Hope that makes sense, and you enjoy making these little morsels!

      Reply

  2. Great recipe! For vegans, leave out the egg to seal (you don’t need it) and stir through some nutritional yeast instead of cheese for a cheesy flavour.

    Reply

  3. Thanks for reminding me of this recipe for the vegetarian sausage rolls. These rolls are ideal in a vegetarian household. And no deep frying!
    To add some heat, add either hot curry powder or paprika as required. I used almond milk to brush on the top of each roll.
    Possible combinations peas &potatoes, grated carrots and potatoes. Add fresh coriander leaves for extra flavour…An easy recipe to follow.

    Reply

  4. Thank you! I added some chopped up walnuts to have of the mixture to mimic a recipe (that I don’t have) from my childhood. Kept half without in case my 2 year old couldn’t handle some extra crunch. All delicious!

    Reply

  5. I’m going to try these too – what about mixing in crumbled tofu? would that work or would it go ‘funny’ when baked?

    Reply

    1. Hi Renata, we’re so sorry we missed this comment, how did the tofu go? We don’t imagine it would go ‘funny’, as long as you have some moisture present from the other veggies you’re including tofu would be a fantastic addition!

      Reply