Veggie Sausage Rolls

When you just need a tray of party-sized, veggie sausage rolls.


puff pastry sheets
1 Tbsp olive oil
1 onion, finely diced
800g diced veggies – I used 2 med carrots, 1 large zucchini and a 1/4 cauliflower.
(could also include potatoes and mushrooms)
150g strong cheddar, grated
50g parmesan, finely grated
1 Tbsp thyme
1-2 Tbsp seeded mustard
salt and pepper
good pinch cayenne pepper
1 egg, beaten
sprinkle sesame seeds / poppy seeds


I’ve had to scour the internet to find these beauties – unfortunately I’ve no distant relative with a famous veggie sausie roll tradition to share with you.  But perhaps I’ll be starting my own with this recipe!  (It was found between nauseating advertising and clickbait over here).  These aren’t trying to be sneaky I-can’t-believe-they’re-not-meat sausage rolls.  They are certainly delicious, but the veggies are a dead give away so if you’re looking for something more covert try blitzing the veggies – that way they’ll be a little easier to slice into shape, and may also tempt any dedicated meat lovers.  But really, a dollop of real tomato sauce on top and everyone will be back for more.

Should make about 30 small rolls.

Veggie Sausage Rolls

Heat the olive oil in a large frypan or saucepan, and gently cook the onion. Add the finely diced veggies and cook together, along with the thyme. When softened and looking totally edible transfer the veggies into a large bowl, season well with salt and pepper, and add the cayenne and seeded mustard. Stir in the grated cheese.

Preheat the oven to 200ºC. Roll out a defrosted pastry sheet and run a knife down the centre to create 2 long rectangles. Run a line of veggie mix down one side, and dab the edge with the beaten egg before folding the pastry over the veggies. Press the edge firmly and roll the whole thing so the seam is underneath. Slice the roll into the size pieces you like and transfer them to a lightly greased baking tray. Using a pastry brush, go over the top with more of the egg mix and sprinkle seeds on top.

Repeat with the remaining pastry and filling, and bake for 20-25 minutes (200ºC).


  • Julia Pearson

    does sound yummy…Thank you. Not ever having made sausage rolls, do you put the other rectangle sheet on top of the one you have put the veggies on? Or do you just use the one rectangle for the first lot? Sorry I do hope you get my drift and apols for needing to ask! I know you would be busy, but if you could answer this I would appreciate it. I appreciate it anyways!! And roughly how many sheets of puff pastry did you use? Thanks again. Love your work. Jules

    • Liz

      Hi Jules! No worries at all, thanks for your message. You can get 2 lines of sausage rolls out of one sheet of puff pastry, but how full you make them will determine how many sheets you use. And you don’t need to lay one sheet on top of the other, you can create a narrow line of filling and roll the pastry over to make a sort of tube. A cannelloni of sorts, with the join hidden underneath. Hope that makes sense, and you enjoy making these little morsels!

  • Pam

    Great recipe! For vegans, leave out the egg to seal (you don’t need it) and stir through some nutritional yeast instead of cheese for a cheesy flavour.

  • Shanta Perera

    Thanks for reminding me of this recipe for the vegetarian sausage rolls. These rolls are ideal in a vegetarian household. And no deep frying!
    To add some heat, add either hot curry powder or paprika as required. I used almond milk to brush on the top of each roll.
    Possible combinations peas &potatoes, grated carrots and potatoes. Add fresh coriander leaves for extra flavour…An easy recipe to follow.

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