Vegetarian Sausage Roll Recipe

I have been wanting to make vegetarian sausage rolls for ages but once I started looking at recipes I was disappointed to find that veggo snag rolls consist mainly of rolled oats, onion and herbs. I have a fantastic meat based sausage roll recipe and I knew that I needed more than a rolled oats substitute to turn my head from an old favourite recipe.

This recipe was a bit of a ‘fly by the seat of my pants’ creation. I am normally a strict ‘follow the recipe’ cook and never ‘just chuck stuff in’ or stray from the recipe and experiment.

So as you could imagine, I was quite chuffed when this experimental creation for vegetarian sausage rolls rocked.

15 mins prep
30 mins steaming vegetables
15 mins sausage roll cooking time

500gm pumpkin chopped
2 x potatoes
(or about 4 x cups of any mashed vegetable)
1 x apple
1 x onion
1 x tinned lentils
1 x cup of cheese
1/3 cup of breadcrumbs
1 x egg
2tbsp tomato paste


  1. Preheat oven to 180 degrees Celsius
  2. Take your puff pastry out of the freezer to thaw. (Never fail, I leave this step till last then spend a frustrating 15 minutes waiting for pastry to thaw.
  3. Chop and cook your veggies. I chose to steam my pumpkin and apple with the potato cooking underneath but you could always roast them as well.
  4. Once the vegetables are cooked, mash and set aside to cool.
  5. Cook the onion until golden and soft
  6. Mix the mashed vegetables, lentils, onion, tomato paste, cheese, breadcrumbs and egg. (The breadcrumbs and cheese were only an afterthought that’s why they aren’t in the original picture.)
  7. Gently fold the thawed puff pastry in half and cut down the fold to make two pieces. Fold each piece in half again to give you a crease to work your mixture along.
  8. Spoon your mixture along the edge, making sure not to overfill it.
  9. Baste a little milk down the edge of the pastry and fold over, sealing with a fork. I basted the top with a bit of milk but you can also use egg yolk to get that golden look.
  10. Bake in oven for approximately 15 minutes (start with 15 and see how you go) or until pastry is crispy.

Serve with sauce and enjoy!

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