Vegetarian sausage rolls
Waitrose and Partners

Vegetarian sausage rolls

If you're looking for a vegetarian alternative to a classic sausage roll at Christmas, or simply as a winter canape, this recipe is the perfect solution!

4 out of 5 stars(1) Rate this recipe
  • Makes18
  • CourseStarter
  • Prepare25 mins
  • Cook1 hr 5 mins
  • Total time1 hr 30 mins
  • Pluscooling

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  • 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 degrees 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 flesh 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 a third of the filling 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 a third 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.


Typical values per item when made using specific products in recipe


746kJ/ 179kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating