Veggie Sausage Rolls

1 comment

Prep time: 20 mins
Cook time: 50 mins
Makes: 8


  • 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, finely chopped 
  • 60g grated mature cheddar
  • 70g white breadcrumbs 
  • 1 x 320g sheet ready rolled puff pastry 
  • 1 medium eggs, light beaten to glaze 


Step 1: Start by placing your mushrooms in a food processor and pulse until they're finely chopped. 

Step 2 : Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Gently fry for about 15 minutes or until softened and golden brown. Then remove the leeks from the pan and set aside in a bowl.

Step 3: Heat the remaining oil in the pan and fry the mushrooms for 10 minutes over a medium heat. Then add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly. 

Step 4: Heat your oven to 200C/180C fan/gas 6. Combine the mushrooms and the  leeks in a bowl, then add the chestnuts, cheese and breadcrumbs. Season lightly to taste and mix everything together until combined into a slightly stodgy mixture. 

Step 5Unroll your puff pastry on a floured surface, then roll out so that one side measures around 40cm. Scoop your mushroom & leek mixture in to a line down the centre of the pastry, making sure you have an even amount all the way down. 

Step 6: Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 equal pieces. Place on a lined baking tray and brush with the beaten egg.

Step 7: Bake in the oven for 25-30 minutes until deep, golden brown. Allow to cool a little before eating. 

Recipe inspired by BBC Good Food

1 comment

  • Melodie

    These sound lovely!

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