Delia Smith Vegetarian Sausage Rolls Recipe​​

These vegetarian sausage rolls are my go-to when I want proper British party food with all the comfort of the classic, just without the meat. You get crisp, buttery puff pastry wrapped around a deeply savoury filling made with mushrooms, lentils, herbs, and a little mustard for lift. They are straightforward enough for beginners, but they bake up looking and tasting wonderfully special. From start to serving, allow about 1 hour.

Ingredients

For the vegetarian “sausage” filling

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 250g chestnut mushrooms, finely chopped
• 240g cooked green or brown lentils (about 1 x 400g tin), drained and patted dry
• 60g fresh breadcrumbs
• 40g walnuts, finely chopped (optional, for a meatier bite)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tsp thyme leaves (or 1/2 tsp dried)
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Black pepper, to taste
• Salt, only if needed (taste first, as soy sauce adds salt)

For the pastry and topping

• 1 x 320g sheet all-butter puff pastry (ready-rolled is fine), kept well chilled
• 1 egg, beaten with 1 tbsp milk (for glazing)
• 1 tbsp sesame seeds or poppy seeds (optional)
• Plain flour, for dusting

How to Make Delia Smith Vegetarian Sausage Rolls Recipe​​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set a shelf in the middle of the oven so the pastry puffs evenly and colours well.
• Cook the onion and garlic: Warm the olive oil in a frying pan over medium heat. Add the onion and cook for about 5 minutes until softened, then stir in the garlic for 30 seconds.
• Dry out the mushrooms: Add the chopped mushrooms and cook for 8 to 10 minutes, stirring often, until the liquid has evaporated and the pan looks fairly dry. This is the key to sausage rolls that stay crisp.
• Mix the filling: Tip the mushroom mixture into a bowl. Add the lentils, breadcrumbs, walnuts (if using), parsley, sage, thyme, soy sauce, Dijon mustard, smoked paprika, and plenty of black pepper. Mix thoroughly, then taste and adjust seasoning.
• Cool the filling: Leave the filling to cool completely (20 to 30 minutes). If it is warm, it will soften the pastry and make sealing harder.
• Prepare the pastry: Lightly flour your surface. Roll the puff pastry into a neat rectangle if needed, then cut it in half lengthways to make 2 long strips.
• Assemble the rolls: Divide the filling into two long sausage shapes and place one down the centre of each pastry strip. Brush one long edge with egg wash, roll up tightly, and press to seal. Turn seam-side down.
• Portion and finish: Cut each long roll into 4 pieces for 8 large sausage rolls (or cut smaller for party bites). Brush the tops with egg wash, snip or lightly score the tops for steam vents, and sprinkle with seeds if you like.
• Bake: Bake for 22 to 28 minutes, depending on size, until puffed and a deep golden brown. Rotate the tray once if your oven has hot spots.
• Cool and serve: Leave the sausage rolls on the tray for 10 minutes to set, then serve warm. They are also excellent at room temperature.

Tips for Success

How do I stop vegetarian sausage rolls from going soggy?

Cook the mushrooms until the pan is properly dry and drain the lentils very well. Any extra moisture will steam inside the pastry and soften it. Baking on a hot tray also helps crisp the base.

How do I keep the filling from leaking out?

Let the filling cool fully, then roll the pastry tightly and place the seam underneath. Don’t overfill, and make sure the egg wash goes only on the sealing edge, not on the cut sides.

How do I get a deep golden, bakery-style finish?

Use a full egg wash (egg plus a splash of milk), apply it evenly, and bake at a high temperature. If your rolls are browning too fast, move the tray down a shelf for the last 5 minutes.

Can I make these into mini sausage rolls for parties?

Yes. Cut each long roll into 8 to 10 smaller pieces and reduce the bake time to around 15 to 18 minutes. Keep an eye on them, as mini rolls colour quickly.

Serving Suggestions

• Serve with tomato chutney, caramelised onion chutney, or a sharp English mustard.
• Add to a picnic spread with coleslaw, crisps, and a crunchy green salad.
• Make mini rolls and pair with a cheeseboard for an easy buffet.
• Serve as a light lunch with baked beans and a fried egg (vegetarian comfort at its best).

Storage

Room temperature

Once cooled, keep sausage rolls in an airtight container for up to 1 day. If your kitchen is warm, store them in the fridge instead.

Refrigerator

Store in a sealed container for up to 3 days. Reheat in a 180°C fan oven for 8 to 10 minutes to re-crisp the pastry. The microwave will warm them through, but the pastry will soften.

Freezing

For best results, freeze unbaked sausage rolls. Place them on a tray until firm, then transfer to a freezer bag and freeze for up to 3 months. Bake from frozen at 200°C (180°C fan), adding 8 to 12 minutes to the bake time, until piping hot and golden.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 24 g
• Protein: 10 g
• Fat: 17 g
• Saturated Fat: 6 g
• Sodium: 540 mg

Disclaimer: Nutrition values are estimates and will vary depending on the pastry brand and exact ingredients used.

FAQs

Delia Smith Vegetarian Sausage Rolls Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Appetizer, SnackCuisine: BritishDifficulty: Easy

Servings

8

rolls

Prep time

25

minutes

Cooking time

25

minutes

Total time

60

minutes

Calories

290

kcal

50

minutes

Golden, flaky puff pastry wrapped around a rich mushroom and lentil vegetarian ‘sausage’ filling. Easy, classic British party food that bakes beautifully from fresh or frozen.

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• 250g chestnut mushrooms, finely chopped

• 240g cooked green or brown lentils (about 1 x 400g tin, drained well)

• 60g fresh breadcrumbs

• 40g walnuts, finely chopped (optional)

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh sage (or 1 tsp dried)

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 1 tbsp soy sauce

• 1 tsp Dijon mustard

• 1/2 tsp smoked paprika

• 1 x 320g sheet all-butter puff pastry (or ready-rolled), chilled

• 1 egg, beaten with 1 tbsp milk (for glazing)

• 1 tbsp sesame or poppy seeds (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking parchment.
• Heat the olive oil in a frying pan. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
• Add the chopped mushrooms and cook for 8 to 10 minutes until their moisture has evaporated and the pan looks fairly dry.
• Tip into a bowl. Stir in lentils, breadcrumbs, walnuts (if using), herbs, soy sauce, Dijon, smoked paprika, and plenty of black pepper. Taste and adjust seasoning. Cool completely.
• Roll the pastry into a rectangle (if not pre-rolled) and cut in half lengthways to make 2 long strips.
• Divide the filling into 2 logs and place one along the centre of each strip. Brush one long edge with beaten egg, roll up tightly, and seal. Place seam-side down.
• Cut each long roll into 4 (for 8 large rolls) or smaller pieces for party-size. Chill for 10 minutes for cleaner baking (optional but helpful).
• Brush with egg wash, snip or score the tops, and sprinkle with seeds if you like.
• Bake for 22 to 28 minutes until puffed and deeply golden. Cool for 10 minutes before serving.

Notes

• Cool the filling fully before wrapping in pastry to prevent melting and leaks.
• For extra-crisp bottoms, bake on a preheated tray.
• Freeze unbaked rolls on a tray, then bag them up for easy baking straight from frozen.