Vegetarian Sausage Rolls

Vegetarian sausage rolls are made with flaky pastry stuffed with cheese, onion, potato and mushrooms for a delicious vegetarian party food treat. These delicious veggie sausage rolls are really easy to make taking just 40 mins in total (plus chilling time) to whip up. You can make a batch of 36 sausage rolls in one go making them ideal for parties or kids packed lunch boxes if you’re feeding a lot in one go. These vegetarian sausage rolls are infused with Cheddar and Parmesan so are packed full of flavour. We’d recommend serving with fresh salad or picnic food as a lunch time snack.

Vegetarian Sausage Rolls

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 30

Ingredients

  

• 325 g plain flour
• 1/4 tsp bicarbonate of soda
• 200 g cold butter
• 1 egg beaten
• 500 g potato
• 1 tbsp olive oil
• 1 large onion finely chopped
• 300 g mushrooms finely chopped
• 150 g strong Cheddar grated
• 50 g Parmesan or vegetarian Italian hard cheese, finely grated
• 1 tbsp thyme
• 1-2 tbsp wholegrain mustard
• Good pinch cayenne pepper
• 1 tbsp sesame or poppy seeds
• 1 egg beaten

Instructions

 

• For the pastry, sift the flour and bicarbonate of soda into a large bowl. Coarsely grate over the cold butter and using a knife, mix into the flour until crumbly. Add the beaten egg and then enough water to form a dough that leaves the bowl clean. Cover with cling film and chill for 30 mins.
• Microwave the potatoes on a high heat for 10 mins then set aside. Meanwhile, heat the oil in a frying pan and cook the onion for 5 mins. Add the mushroom and cook for a further 5 mins until quite dry.
• Spoon out the inside of the potato and transfer to a bowl. Mash, season and stir through the mushroom mixture, cheese, thyme, mustard and cayenne pepper.
• Preheat the oven to 200°C/gas 6. Cut the pastry in half, roll out on a floured surface to form a long rectangle, about 16cmx40cm. Spoon half the filling along the length of the pastry strip. Brush one edge with beaten egg then fold the pastry over and seal carefully. Cut the pastry rolls into about 15-18 pieces and place seal down onto lightly greased baking trays. Repeat with remaining pastry and filling. Brush each with egg and scatter with the seeds and bake for 20-25 mins.

Notes

These cheesy rolls are delicious served with a chunky tomato chutney.
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