You will love this flavour-packed veggie sausage roll recipe! Encased in flaky golden puff pastry, these vegetarian sausage rolls are filled with a delicious savoury mushroom, lentil and cheese filling. They are perfect for adding to lunchboxes or serving at parties. And they keep well in the freezer, making them a great make-ahead meal.
Sausage rolls are everybody’s favourite party food. And we think these ones are a winner! My mini puff pastry sausage rolls feature flaky pastry stuffed with a savoury vegetarian filling that is seasoned to perfection and baked until golden brown. Topped with crunchy sesame seeds, they are impossible to resist. In fact, even the most devoted l meat lovers will be reaching for seconds!
Sausage rolls are so easy to make at home. There are no fancy techniques required and they can be cooked in batches and frozen for later. This makes them perfect for serving at parties or gatherings or for adding to lunchboxes. You really can’t beat them – and now you don’t have to miss out if you are a vegetarian either!
They are perfect for serving alongside these healthy sausage rolls or spinach and ricotta rolls.
Why you’ll love this recipe
Quick and easy.
Freezer-friendly – make them in batches to keep for entertaining or for serving for lunch or dinner with salad or veggies.
Cook them in your air fryer or oven – I’ve included instructions for both below.
Versatile – Make them large or small, depending on the occasion.
Vegetarian – This recipe is suitable for vegetarians.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Puff pastry sheets – I use store-bought frozen puff pastry. In Australia, puff pastry comes frozen, in square sheets that are around 25cm (10 x 10 “). Allow the pastry to thaw on the bench while you prepare the filling, as it will soften as it thaws and becomes easier to roll. You can find puff pastry in supermarkets and grocers and if you’re feeling adventurous, you can make your own at home! Alternatively, you can use Mountain Bread (in AUS) instead of puff pastry for a healthier alternative to pastry. The oven/air fryer times are the same as cooking with puff pastry. Grab some gluten-free puff pastry, if needed.
- Breadcrumbs – provide structure to the filling and provide moisture. Regular breadcrumbs from the supermarket can be used, or panko breadcrumbs work well too. Of course, gluten-free breadcrumbs can also be used, if needed.
- Mushrooms – add umami, savoury flavour and a “meaty” texture. While they can be very finely chopped with a knife, I recommend mincing them with a food processor for the best results.
- Cheese – I use “tasty” aged cheddar cheese. I recommend grating fresh cheese rather than buying pre-shredded cheese, as the pre-packaged grated cheese contains a coating that will stop it from melting as nicely into the mixture.
- Nutritional yeast – is a highly nutritious vegan and vegetarian substitute for all things cheesy! It is fortified with a range of essential B vitamins and can be added to salads, soups, pasta and veggies as a cheese-flavoured substitute. Here, I use it in place of pecorino or parmesan cheese to add savoury flavour to the filling. Nutritional yeast can be found in most supermarkets and health food stores. If you don’t require the rolls to be vegetarian, you can use ½ cup of grated pecorino cheese instead.
Step by step guide
Step 1 – Make the filling;
First, add the mushrooms to a food processor and very finely chop them into a mince-like consistency. If you don’t have a food processor, just very finely chop them.
Cook the garlic and onion along with some salt, pepper and thyme. Then, add the mushroom mince and cook until soft.
Add all of the other filling ingredients into a large bowl and stir together with the mushrooms.
Step 2 – Make the rolls;
Place the thawed puff pastry squares on a board and cut them down the middle, making six rectangles.
Divide the filling evenly between the rectangles and shape it along the middle in a “sausage” shape.
Brush a little egg along the long end and roll the pastry over the filling, sealing the ends by gently pressing them together.
Brush the tops with a little egg.
Sprinkle some sesame or poppy seeds over the top and cut the rolls into smaller portions. **Cut them to whatever size will suit. Mini sausage rolls are great for entertaining and finger food, while slightly larger rolls are perfect for quick lunches and dinners).
Place the rolls onto two lined oven trays and bake until puffed and lightly golden brown.
Full ingredient quantities and methods can be found in the recipe card below.
Expert tips
- Storage – keep the leftover rolls in an airtight container in the fridge for up to 3 days. Alternatively, freeze them either baked, or unbaked. Separate any layers with baking paper before freezing, and thaw them overnight in the fridge when required. To re-heat, place them into an air fryer at 200 C/392 F for around 5 minutes (add another 5 minutes if re-heating from frozen), or bake them in the oven at 180C/356F for around 10 minutes, or until heated through.
- For a healthier option, try using mountain bread in place of the puff pastry.
- Need gluten free sausage rolls? You can replace the puff pastry for a gluten free version and use gluten free breadcrumbs.
- Don’t add too much filling to the pastry, as they will be difficult to seal securely. Be sure to seal the edges with a little egg wash and pinch the seams together. Place the sausage rolls with the join/seam side facing down onto the tray. This will stop them from splitting open while baking.
- Sausage rolls can also be cooked in an air fryer. Simply place them into the air fryer basket at 200 C/392 F. Cook for around 15 minutes, or until puffed and golden. Cooking times will vary depending on your air fryer size and brand, so check the cooking time of your first batch and use this as a guide for the remaining batches.
- This recipe can be easily multiplied and made in bulk to save time on dinners or for entertaining.
- They taste amazing dipped in tomato sauce or this old fashioned green tomato chutney.
FAQs
To make these rolls vegan, you will need to use a vegan puff pastry and omit the egg from the filling (this will work fine, the filling will just be a little looser). The cheese can be swapped for shredded vegan cheese. And you can also use a plant-based milk to seal the sausage rolls and to use as a glaze over the top, rather than a beaten egg.
Yes, you can make the filling a day ahead of time, if needed. Cover it and store it in the fridge until you are ready to make them. You can also make the sausage rolls ahead and store them in the fridge until needed. Use them within 3-4 days, or freeze for up to 3 months.
Rather than baking in the oven, an air fryer is a great alternative to make (or reheat) sausage rolls. Simply place the sliced rolls into your air fryer basket and make sure you don’t crowd them – leave enough space between each one so that they can puff up. Cook them in batches at 200C/392F for around 15 minutes, or until puffed and golden. Cooking times will vary between different air fryers, so note down the cooking time for the first batch and use that for the following batches.
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Veggie Sausage Rolls Recipe (Mushroom + Lentil)
Ingredients
For the filling
- 2-3 cloves garlic crushed
- 1 onion finely diced
- 1 tablespoon fresh thyme or dried
- 2-3 tbsp olive oil
- salt and pepper I use ½ tsp salt and some cracked pepper
- 500 grams finely diced mushrooms regular, field or button mushrooms. Once diced/minced, they will make about 2 cups.
- 1 ¼ cup breadcrumbs regular or panko
- 2 cups baby spinach leaves roughly chopped
- 1 cup canned lentils approx 400 gram can
- 1 ½ cups tasty cheese freshly grated
- ½ cup nutritional yeast flakes or parmesan/vegetarian parmesan cheese
- 1 egg
For rolling
- 3 sheets puff pastry
- extra egg, for brushing
- 2-3 tablespoons sesame seeds or poppy seeds
Instructions
- Pre-heat the oven to 180 °C (356 F) and line two oven trays with baking paper. Set the frozen puff pastry aside on a bench to thaw while you prepare the filling.
- Place the mushrooms in a food processor and blitz until they are very finely chopped/minced.
- Place the garlic, onion, thyme and olive oil into a medium frying pan with the salt and pepper and fry over medium heat for 2-3 minutes, until fragrant. Add the mushrooms and stir over medium-high heat until tender and until some of the liquid reduces.
- Place the mushroom mixture into a large mixing bowl with the other filling ingredients. Using your hands or a large spoon, mix the ingredients together until completely combined.
To roll
- Place the thawed puff pastry squares on a board and cut each sheet in half through the middle, making six pastry rectangles.
- Divide the filling evenly between each of the pastry rectangles, using your hands to mould a sausage shape length-ways along the middle. (see images above).
- Brush a little beaten egg along the long edge of the pastry and then roll pastry over the filling, sealing the ends by gently pressing them together.
- Brush the top of each roll and sprinkle with sesame seeds. Using a sharp knife, cut each roll into 6 portions (or to desired sizes) and place them onto the prepared baking trays.
- Bake for around 35 minutes, or until the pastry is golden and flaky.
- Serve while hot with some tomato sauce or homemade chutney. Enjoy!
Air Fryer Instructions
- Follow the steps above to make and cut the sausage rolls.
- Lightly spray your air fryer basket with a little oil spray. Place the sausage rolls in your air fryer basket, making sure there is enough room between the sausage rolls to puff up and expand slightly. You may need to cook in batches to ensure there is enough room.
- Air fry at 200C/392F for around 15 minutes, or until puffed and lightly golden. Cooking times will vary depending on the size and brand of your air fryer. So check the first batch to get an idea of cooking times for further batches.
- Serve while hot with some tomato sauce or homemade chutney. Enjoy!
Notes
- Puff pastry sheets – I use store-bought frozen puff pastry. In Australia, puff pastry comes frozen, in square sheets that are around 25cm (10 x 10 “). Allow the pastry to thaw on the bench while you prepare the filling, as it will soften as it thaws and becomes easier to roll. You can find puff pastry in the frozen section in supermarkets and grocers.
- Storage – keep the leftover rolls in an airtight container in the fridge for up to 3 days. Alternatively, freeze them for up to 3 months. Separate any layers with baking paper before freezing, and thaw them overnight in the fridge when required. To re-heat, place them into an air fryer at 200 C/392 F for around 5 minutes (add another 5 minutes if re-heating from frozen), or bake them in the oven at 180C/356F for around 10 minutes, or until heated through.
- For a healthier option, try using mountain bread in place of the puff pastry.
- Need gluten free sausage rolls? You can replace the puff pastry for a gluten free version and use gluten free breadcrumbs.
- Don’t add too much filling to the pastry, as they will be difficult to seal securely. Be sure to seal the edges with a little egg wash and pinch the seams together. Place the sausage rolls with the join/seam side facing down onto the tray. This will stop them from splitting open while baking.
- This recipe can be easily multiplied and made in bulk to save time on dinners or for entertaining.
- To make these rolls vegan, you will need to use a vegan puff pastry and omit the egg from the filling (this will work fine, the filling will just be a little looser). The cheese can be swapped for shredded vegan cheese. And you can also use a plant-based milk to seal the sausage rolls and to use as a glaze over the top, rather than a beaten egg.
- Please note that the nutrition information is based on the rolls being cut into 36 pieces, with one roll being one serve. The nutritional information is an estimate only and does not take into account any additional sides served with the rolls. Depending on the sizes you cut the rolls into, nutritional values will vary.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in August 2020, but was re-published with new information, helpful tips and photos in January 2022.
Symone says
Amazing
Andrea Geddes says
Thanks Symone! I’m so glad you enjoyed them. Andrea 🙂
Michelle says
These look delicious and I would love to make them for my mother. She doesn’t eat any cheese at all. Is there a substitute I could use. Or is it necessary?
Thank you!
Andrea Geddes says
Hi Michelle! I hope you and your mum love them! I have not tried making them without including the cheese, so I’d love to know how you go. You can use a vegan, cashew or dairy-free cheese if possible, or try to add a little extra nutritional yeast. The consistency and flavour will be slightly different without cheese – but they should still hold together ok without it. I hope that helps!
Rachel says
Looks awesome, but what the heck is tasty cheese? All cheese is tasty to me, help! Lol
Andrea Geddes says
Hi Rachel! Haha, no problem! “Tasty cheese” in Australia is just an aged cheddar (not the orange kind). I’d recommend any type of hard cheddar for this recipe, one with a nice strong flavour. I hope that helps! Andrea.