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top view of sausage rolls on grey plate with dish of tomato sauce
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5 from 6 votes

Vegetarian Sausage Rolls

Made with mushrooms, lentils and savoury herbs and spices, these irresistible vegetarian sausage rolls are flaky and flavoursome – a sure crowd pleaser among vegetarians and meat-eaters alike! Encased in golden puff pastry (or try my healthier alternative below), these delicious bite sized parcels make an ideal dinner, lunchbox filler or party food. And they are freezer friendly too – perfect for easy meal prepping! 
Prep Time15 mins
Cook Time20 mins
0 mins
Total Time35 mins
Course: Appetizer, lunchbox, Main Course
Cuisine: Australian
Servings: 25
Calories: 80kcal

Ingredients

For the filling

  • 2 cloves garlic crushed
  • 1 brown onion diced
  • 1 tbsp fresh thyme or dried
  • 2-3 tbsp olive oil
  • salt and pepper I use ½ tsp salt and some cracked pepper
  • 2 cups finely diced mushrooms regular, field or button mushrooms
  • 1 cup breadcrumbs
  • 2 cups baby spinach leaves roughly chopped
  • 1 cup canned lentils approx 400 gram can
  • 1 ½ cups tasty cheese freshly grated
  • ½ cup pecorino cheese freshly grated
  • 1 egg

For rolling

  • 3 sheets puff pastry or 5 sheets of mountain bread
  • extra egg, for brushing
  • ¼ cup sesame seeds or poppy seeds

Instructions

  • Pre-heat the oven to 180 °C (356 F) and line two oven trays with baking paper.
  • 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.
  • Place the mushrooms into a large mixing bowl with the other filling ingredients. Using your hands or a large spoon, mix the ingredients together until completely combined.

For puff pastry casing

  • Place the thawed puff pastry squares on a board and slice each sheet in half, through the middle.
  • Place the filling evenly onto each pastry portion, using your hands to mould a sausage shape length-ways along the middle. (see images above).
  • Using a little egg wash or water, brush one long edge of the pastry and then roll the long edge of the pastry over the filling, sealing the seams by gently pressing them together.
  • Brush the top of each roll and sprinkle with sesame seeds. Using a sharp knife, cut each roll into 4-5 portions and place them onto the prepared baking trays and bake for 15-20 minutes, or until the pastry is golden and flaky.
  • Serve while hot with some tomato sauce or homemade chutney. Enjoy!

For mountain bread casing

  • Place the mountain bread or flat bread sheets on a clean bench. Divide the filling into five even portions. Place the filling onto each flatbread, using your hands to mould a sausage shape length-ways along the middle. (see images above).
  • Roll the long edge of the flatbread over the filling, continuing to roll until you reach the end. Seal the edges shut with a little egg wash or water.
  • Brush the top of each roll and sprinkle with sesame seeds. Using a sharp knife, cut each roll into 4-5 portions and place them onto the prepared baking trays and bake for 15-20 minutes, or until the mountain bread is crispy and lightly golden.
  • Serve while hot with some tomato sauce or homemade chutney. Enjoy!

Notes

  1. Puff pastry – homemade or store-bought works fine here! In Australia, puff pastry comes frozen, in square sheets that are usually around 25 x 25 cm (10 x 10 “). Cut them in half before adding the filling. Alternatively, you can swap puff pastry for sheets of Mountain Bread (see notes below) for a healthier alternative that is still crispy and tastes amazing!
  2. Storage – keep the sausage rolls in an airtight container in the fridge for up to 3 days, or freeze them either baked and cooled, or unbaked. Place them in an airtight container with single sheets of baking paper between layers.
  3. For a healthier option, try using mountain bread instead of puff pastry. Mountain bread is a thin, soft textured Australian flatbread that makes a healthy, low carb and high fibre puff pastry alternative for sausage rolls. They are also much lower in fat than puff pastry and become completely crispy and delicious when cooked following the same method as pastry. Mountain bread can be found in most Aussie supermarkets. For other areas, you could try using other types of thin flat bread.
  4. For gluten free sausage rolls, you can replace the puff pastry for a gluten free version and use gluten free breadcrumbs.
  5. 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, to prevent the rolls from splitting open while baking.
  6. These sausage rolls can also be cooked in an air fryer. Simply place them into the air fryer basket at 180 C and cook for 10-15 minutes, or until the pastry/mountain bread is golden and crispy.

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 110mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg