Vegetarian Sausage Rolls

Packed with veggies and lentils, these vegetarian sausage rolls are nutritious and perfect for easy lunches, snacks and lunch boxes. Ready to eat in 45 mins!

5 from 8 votes

Print Pin

Course: Lunch, Snacks

Cuisine: sausage rolls

Diet: Vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serves

Calories: 271kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Grater
Frying pan
Baking tray
Oven

Ingredients

3 sheets puff pastry defrosted
1 tbs olive oil
1 brown onion finely diced
2 garlic cloves crushed (or 2 tsp minced garlic)
2 tsp dried oregano or thyme
200 g button mushrooms finely chopped
1 small sweet potato grated
1 small carrot grated
400 g brown lentils drained and rinsed
1-2 tbs soy sauce depending on taste
salt and pepper to season
150 g (1 cup) cheddar cheese grated
1 egg lightly beaten
Sesame seeds or black poppy seeds to sprinkle

Instructions

Preheat oven to 180 degrees celsius fan-forced (355 fahrenheit).
Heat the olive oil in a large frying pan over medium/high heat.
Saute the diced onion, garlic and herbs for 3 minutes (or until the onion is softened).
Add the mushrooms and cook for 5 minutes (until softened and all of the liquid has evaporated).
Add the grated sweet potato and carrot and cook for a further 3 minutes.
Stir through the lentils and soy sauce. Season with salt and pepper.
Pour into a bowl and allow to cool slightly.
Stir through the grated cheese.
Cut each sheet of defrosted puff pastry in half.
Whisk the egg lightly. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.
Place one-sixth of the mixture in a long thin line down the opposite side.
Roll the sausage rolls into a long thin roll. Make sure the joined pastry seam is facing down.
Cut each roll into 4 pieces.
Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds (optional).
Place the sausage rolls onto non-stick baking trays.
Cook in the oven for 25-30 minutes or until the pastry is golden and puffed.

Notes

RECIPE NOTES & TIPS

INGREDIENTS:

Puff pastry - is sold frozen in 25cm x 25cm ready-rolled squares that can be found in the freezer section in supermarkets. Make sure the pastry is thawed completely before rolling to avoid cracks.
For egg-free sausage rolls - swap the egg glaze (and seal) for milk or water and be sure to pinch the pastry edges together quite firmly to avoid the pastry splitting open while cooking.

OTHER TIPS:

Oven baking - for sausage rolls with crispy bases it is best to place the sausage rolls directly onto non-stick baking trays. However, if you're worried about your sausage rolls sticking to the baking trays, you can use baking paper. Please note, the bottom of your sausage rolls may not become crispy due to the excess liquid that will sit on the baking paper from the sausage rolls as they cook. If this is the case, add fresh baking paper halfway through cooking or drain any liquid off the baking paper and turn the sausage rolls over.
Air fryer - once sausage rolls are prepared and cut into pieces, place them in your air fryer basket and cook at 200 C/392F for 10-15 minutes, or until puffed, golden and cooked through in the middle. Depending on the size of your air fryer, they may need to be cooked in batches. Cooking times will vary as all air fryers vary slightly depending on model and size.
Make ahead - sausage rolls store well in the fridge for 3-4 days and reheat beautifully when ready to be eaten.
Reheating - to re-crisp the pastry, reheat sausage rolls in a pre-heated oven at 180 C/356 F for around 10 minutes, or until heated through. They can also be reheated in an air fryer at 160 C/320 F for 5-10 minutes. A microwave can be used if you are in a hurry, but the pastry will become soft rather than crispy.
Storing - store in an airtight container for up to 3 days in the fridge
Freezing - sausage rolls can be wrapped and stored in an airtight container in the freezer for up to 3 months. They can be rolled, cut and frozen cooked or un-cooked. If freezing cooked sausage rolls, allow them to cool first. Then, wrap them in plastic wrap or baking paper before layering them in an airtight container and placing in the freezer. To thaw, leave them in the fridge overnight or let them sit at room temperature for around an hour.

Nutrition