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
- Preheat oven to 180 degrees Celsius
- 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.
- 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.
- Once the vegetables are cooked, mash and set aside to cool.
- Cook the onion until golden and soft
- 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.)
- 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.
- Spoon your mixture along the edge, making sure not to overfill it.
- 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.
- 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!