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vegetarian sausage rolls

Easy Vegetarian Sausage Rolls

A mushroom, lentil and cheese filling wrapped in flaky puff pastry, with a sneaky grated carrot that fussy eaters never spot. Freezer-friendly and just as good as the meaty version.
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Prep Time 25 minutes
Cook Time 28 minutes
Additional time (if chilling) 20 minutes
Total Time 1 hour 13 minutes
Servings: 16 Sausage Rolls
Course: lunch, party food, Snack
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 250 g chestnut mushrooms finely chopped
  • 1 medium carrot finely grated
  • 400 g tin green lentils drained
  • 100 g mature Cheddar grated
  • 50 g fresh breadcrumbs
  • 1 tbsp Dijon mustard
  • 1 tsp dried sage
  • Salt and black pepper
  • 2 x 320 g sheets ready-rolled puff pastry
  • 1 egg beaten, for glazing
  • Sesame or poppy seeds optional, for scattering

Method
 

  1. Heat the oil in a large frying pan and cook the onion gently for about 8 minutes until soft.
  2. Add the garlic and cook for a further minute.
  3. Tip in the mushrooms and carrot and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their liquid and it's mostly cooked away.
  4. Take the pan off the heat and stir in the lentils, breaking a few up with the back of a spoon.
  5. Add the Cheddar, breadcrumbs, mustard and sage, season well with salt and pepper, and mix thoroughly. Taste and adjust the seasoning.
  6. Cover and chill the mixture for 20 minutes.
  7. Preheat the oven to 200C, 180C fan, gas mark 6, and line two baking trays with baking paper.
  8. Unroll one sheet of pastry and cut it in half lengthways into two long strips.
  9. Spoon half the filling in a line down the centre of each strip.
  10. Brush one long edge with beaten egg, fold the pastry over the filling, and press the edges together to seal.
  11. Crimp the seam with a fork, then turn the roll seam side down. Repeat with the second sheet of pastry and remaining filling.
  12. Cut each long roll into 4 pieces and place seam side down on the baking trays.
  13. Brush the tops with beaten egg, scatter over seeds if using, and snip a couple of small slits in each top.
  14. Bake for 25 to 30 minutes until deep golden brown and crisp all the way through.
  15. Leave on the tray for 5 minutes before moving, to let the filling firm up.

Notes

  • To freeze raw: assemble up to the point of baking, brush with egg, open freeze until solid, then transfer to a bag or container. Bake from frozen, adding 8 to 10 minutes to the cooking time.
  • To freeze cooked: cool completely, freeze with baking paper between layers, defrost fully in the fridge, then reheat in the oven for about 10 minutes to crisp the pastry back up.
  • For mini sausage rolls, cut each roll into 6 pieces instead of 4, reduce the bake time slightly and check from 20 minutes.