Veggie Sausage Rolls

A simple recipe for homemade vegetarian sausage rolls. Golden flaky puff pastry with a tasty savoury filling.

Veggie Sausage Rolls

Veggie Sausage Rolls

I decided to put a vegetarian twist on that old British party favourite, sausage rolls and boy they were good.

I've remembered why everyone loves sausage rolls. They are really easy to make too.

Made with a mixture of mushrooms, sundried tomatoes and nuts, these are a real family favourite.

Puff Pastry

I used a block of chilled puff pastry and rolled it out thinly for this recipe, but you could use ready rolled puff pastry for convenience.

Remember to take your pastry out of the fridge half an hour before you are going to use it so it will come to room temperature.

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Veggie Sausage Rolls. A simple recipe for homemade vegetarian sausage rolls. Golden flaky puff pastry with a tasty savoury filling. #vegetariansausagerolls #veggiesausagerolls #homemadesausagerolls #sausagerolls #puffpastry #partyrecipes #christmasrecipes

vegetarian sausage rolls, veggie sausage rolls, party sausage rolls, homemade sausage rolls, sausage rolls
British, vegetarian
Yield: 12- 15 sausage rolls

Veggie Sausage Rolls

Veggie Sausage Rolls

A simple recipe for homemade vegetarian sausage rolls. Golden flaky puff pastry with a tasty savoury filling.
prep time: 15 Mcook time: 20 Mtotal time: 35 M


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 stalk of celery, finely chopped
  • 2 large field mushrooms, finely chopped
  • 2 tsp dried thyme
  • 4 sundried tomatoes
  • ½ cup of salted peanuts
  • 3 tsp vegetarian worcestershire sauce
  • 1 slice wholemeal bread
  • 320g puff pastry
  • 3 eggs, whisked
  • black pepper


How to cook Veggie Sausage Rolls

  1. Heat the oven to 200c fan/ 180c /gas 6 and place greaseproof paper over two baking trays.
  2. Fry the onion, garlic and celery in the olive oil until softened, then add the mushrooms and thyme. Cook for a few minutes before adding the tomatoes and worcestershire sauce. Season the mixture with black pepper. You can season with salt at this point too, but only if you are adding unsalted nuts.
  3. Whizz the bread into breadcrumbs before adding the mushroom mix and peanuts. Pulse until combined and then pour in two of the whisked eggs to bind the mixture.
  4. Roll out the puff pastry on a lightly floured surface until quite thin, just bigger than a sheet of A4 paper. Slice the pastry into 3 lengths. Lay a long strip of the filling down the middle of each length. Brush down the sides with egg and then roll the pastry over the filling, leaving the join underneath. Cut into the desired lengths and brush with egg.
  5. Place the sausage rolls on the baking trays, leaving a space in between each one. Bake for about 20 minutes, until the pastry is golden.
  6. Enjoy!


You can use ready rolled puff pastry or roll out a block of pastry for this recipe.
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Onion, Celery & Apple Soup

Onion, Celery & Apple Soup

a glug of olive oil
a knob of butter
4 onions, thinly sliced
6 spring onions, sliced
3 stalks of celery, sliced
3 cloves of garlic, finely chopped
3 medium potatoes, diced
2 tart green apples, grated
1 cup cider
4 cups vegetable stock
1 handful chives, chopped
2 tsp dries thyme
1/2 to 1 tsp chilli powder
salt & freshly ground black pepper

Gently and slowly, cook down the onions, spring onions, celery and garlic for 40 minutes over a low heat. Add the potatoes and cider and cook for another few minutes. Add the stock and thyme and bring to the boil. Simmer the soup for 30 minutes and then whizz the soup before adding the chives and seasoning.

Serve the soup with Gruyere topped bruschetta.

I am serving up this soup, on this wet day in Scotland for this month's No Crouton's Required Challenge.

If you would like to join in this month's challenge, just make a soup soup or salad and add some fruit. Your soup or salad could be a starter, main course or a dessert.

Entries must be in by the 20th of September. The rules are here. Hope you join us this month :)

Green Apple Fruit Cake

I've had this recipe for a long time, but I don't know where it came from. I didn't take note of where I got my recipes before I started blogging, so it is anybody's guess where it came from really. I adjusted the spices and fruit and measured the ingredients out in cups, to save time and I have to say that this is one great cake.

Green Apple Fruit Cake

200g butter, softened
200g/ 1 ¼ cups demerara sugar
3 eggs, beaten
1 tbsp black treacle
200g/ 2 ½ cups self-raising flour, sieved
2 tsp mixed spice
2 tsp ground ginger
1 tsp baking powder
2 eating apples , grated (I used Granny Smith's)
300g/ 2 cups mixed dried fruit

Heat the oven to 180c/ fan 160f/ gas 4. Line a 8 inch round cake tin with greaseproof paper or a greaseproof liner.

Beat together the butter, sugar, treacle, eggs, treacle, flour, baking powder and spices until the mixture is pale and thick. I popped my mixture in my food processor.

Fold in the fruit and spoon the batter into the cake tin. Bake for around bake for 1 hour and 10 to 15 minutes until the cake is golden brown. Do the skewer test. If it comes out clean it is ready. I have made this cake 3 times and the timing has been a little different each time. This could be to do with how big the apples are. If you are using a 9 inch tin, you won't need to cook it quite so long.

Leave to cool slightly in the tin and then move onto a wire rack to continue cooling.

12/11/10 Just a quick update!

I had to come back two years on and say that is my dad and husband's favourite cake. I make it regularly and you just can't beat it. Everyone who tries it loves it. So if you are visiting, I urge you to have a go. You will love it too. Once you try this you just don't need another fruitcake recipe.

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