I have been making these vegetarian sausage rolls for a couple of years now and they are a big hit in our house. To be honest my husband, who is a fully-fledged carnivore always says that he prefers them to regular meat sausage rolls! There is something about the combination of flavours including the subtle chewy texture from the addition of chopped nuts that make them absolutely mouth-watering. Again like most things in the kitchen they are very easy to prepare – you will have them in the oven in 20 minutes. I promise! And remember you always have the freedom to change around the mixture of vegetables you want to add to your rolls – there are no rules!
Prep. Time: 20 mins
Cooking Time: 25 mins
Makes: 6 large or 12 mini rolls
1 pack ready-roll puff pastry
1 onion, chopped finely
2 cloves garlic, crushed
50g mixed peppers, diced
1/2 courgette, finely chopped
2 florets broccoli, finely chopped
50g butternut squash, diced
A handful mixed nuts, (for e.g. walnuts, almonds) chopped roughly
30g / 1oz parmesan cheese, grated
30g / 1 oz cheddar cheese, grated
mixed herbs, to season
black pepper, to season
salt, to season
1. Chop the onion finely and with the crushed cloves of garlic, gently fry with a drizzle of oil in a non-stick saucepan.
2. Once softened begin to add the broccoli and finely cubed butternut squash (because they are hard vegetables they need a few extra minutes of cooking to soften them up a bit).
3. After a couple of minutes of gentle frying in the pan begin to add the chopped mixed peppers, courgette and mixed nuts. Continue to fry and stir with a wooden spoon until soft.
4. Once satisfied that all the vegetables have softened, add the grated parmesan and cheddar cheese. The cheese will begin to melt and bring the mixture together. Season well with mixed herbs (whatever you prefer), salt and black pepper.
5. At this stage you will have a lovely gooey cheese mixture giving off beautiful aromas. Remove from the heat and get ready to prepare your pastry for filling.
6. Roll out the pastry until flat on your work surface and split down the middle with a sharp knife until you are left with two long strips of pastry.
Brush along one side of the pastry with milk or egg wash (I use milk personally but both are absolutely fine).
7. Begin to spoon the mixture evenly down the centre of each strip of pastry.
8. Once you have reached the bottom gently lift one side of the pastry with your hands and cross it over the mixture to meet the opposite side. Seal the two sides together.
9. Depending on what size of rolls you want, begin to divide the mixture with a knife. I normally go for 6 large but if you prefer more miniature rolls you could easily get six sausage rolls from each strip which would give you twelve in total.
11. Prick the top of each roll a couple of times with the prongs of a fork.
12. Place them on your baking tray, evenly spaced out and bake at 180 ̊ C / 350 ̊ F / Gas mark 4 for 20 – 25 minutes or until golden brown.
13. Serve with a side salad or home-made potato wedges for a delicious lunch! Enjoy!