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    Vegetarian sausage rolls

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 1 hour 5 minutes

    Makes: 18


    1 medium-large sweet potato (about 250g)
    200g mixed nuts
    1 tsp olive oil
    1 large red onion, finely diced
    3 tbsp red wine or port 
    1 tsp picked thyme leaves
    2 tsp Dijon mustard
    50g vegetarian cheddar, grated
    1 medium British Blacktail Free Range Egg, beaten
    320g Jus-Rol Puff Pastry Sheet
    1 tsp nigella seeds



    1 Preheat the oven to 200˚C, gas mark 6, and line a large baking tray with baking parchment. Pierce the sweet potato all over with a fork and bake for 40 minutes until tender. Put the nuts in a roasting tin and add to the oven for the final 10 minutes. Set both aside to cool for 10 minutes.

    2 Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 8-10 minutes until soft. Add the wine (or port) and fry for 2-3 minutes until the liquid has bubbled off. Tip into a mixing bowl with the thyme, mustard and cheddar. Scoop out the potato fl esh and add to the bowl (discard the skin). Roughly grind the nuts in a food processor and add to the bowl. Season and mix together with ½ the beaten egg.

    3 Unroll the pastry and cut into thirds (to make 3 strips about 11cm x 23cm). Roll ¹⁄³ of the fi lling into a sausage and put in the middle of a strip. Brush one edge of the pastry with egg, then roll the pastry over from the other side to enclose the filling. Brush with egg and sprinkle with ¹⁄³ of the nigella seeds.

    4 Repeat with the remaining pastry, filling, egg and seeds. Cut each roll into 6 pieces and put on the lined baking tray. Bake for 20-25 minutes until golden. Cool for 10 minutes then serve.

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