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Vegetarian sausage rolls

Vegetarian sausage rolls served on a board

Vegetarian sausage rolls

Name: Vegetarian sausage rolls
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 8
Ingredients: 200g chestnut mushrooms; 3 tbsp olive oil; 2 leeks finely chopped; 2 large garlic cloves crushed; 1 tbsp sage finely chopped; 1 tbsp brown rice miso; 2 tsp Dijon mustard; 30g chestnuts very finely chopped; 60g mature cheddar grated; 70g fresh white breadcrumbs; 1 x 320g sheet ready rolled all butter puff pastry; 1 medium egg light beaten to glaze

Esther Clark

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Makes 8

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.6 out of 5.67 ratingsRate

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Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g chestnut mushrooms
3 tbsp olive oil
2 leeks

finely chopped
2 large garlic cloves

crushed
1 tbsp sage

finely chopped
1 tbsp brown rice miso
2 tsp Dijon mustard
30g chestnuts

very finely chopped
60g mature cheddar

grated
70g fresh white breadcrumbs
1 x 320g sheet ready rolled all butter puff pastry
1 medium egg

light beaten to glaze

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Nutrition: Per serving

kcal286
fat18g
saturates7g
carbs21g
sugars2g
fibre3g
protein8g
salt0.9g

Method

step 1

Put the mushrooms in a food processor and pulse until they're very finely chopped.
step 2

Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
step 3

Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
step 4

Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

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A star rating of 4.6 out of 5.67 ratings

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