The best vegetarian sausage rolls, crisp and flaky, hot from the oven.

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Vegetarian Sausage Rolls on a baking tray, fresh out of the oven.

Perfect for Christmas, these mini veggie sausage rolls are equally at home, cold, as part of a summer picnic, popped into a lunchbox or as part of a buffet spread at any time of the year.

This is the best vegetarian sausage rolls recipe in my repertoire – I have others, which are all mouth-wateringly delicious, but this is the one I come back to over and over again.

Tips For Making The BEST Vegetarian Sausage Rolls

For full ingredients and method, see the end of this post.

Click here If you’re looking for a Vegan Sausage Roll Recipe.

Here are a few extra tips and tricks to help you on your way to veggie sausage roll heaven! 

  • You can use any strong flavoured vegetarian hard cheese, I’ve used Double Gloucester here but I usually use a strong Cheddar.
  • Feel free to fiddle, add a pinch of cayenne if you like a hot sausage, leave it out if you’re wary and use fresh herbs if you’d rather!
  • When you are filling your pastry do make sure you are generous with the filling.
  • Tuck the pastry in around the filling nice and tight so that when you bite into it you are not confronted with space rather than sausage!
  • If I have time I make my own flaky pastry (no I don’t!) but ready-rolled puff pastry is a very good substitute if you’re in a hurry (or at any time, why complicate things?!)

Ingredients for vegetarian sausage rolls in a glass mixing bowl.


Can Vegetarian Sausage Rolls Be Frozen?

Yes they can! Cook and eat these vegetarian sausage rolls straight away or freeze them uncooked and unglazed.

There is no need to defrost them. When you are ready for a roll simply glaze them and pop them straight into a hot oven for 30 minutes or so. 

If you make them in advance you can whip them out of the freezer for for a ‘Hey Presto, look at me and my marvellous fast food skills’ confidence boost over the festive season!

How To Roll Sausage Rolls 

Take the puff pastry out of the fridge 20 minutes before you want to use it.

Unwrap it and, if you have been as lazy as me, unroll it.

If you haven’t bought ready rolled simply dust your work surface and rolling pin with a little flour and roll the pastry out until it measures about 35cm wide and 23cm long.

Divide the pastry into 3 evenly sized rectangles and lay a third of your mixture down the centre of each, squeezing it together to form a sausage.

Lightly moisten the pastry edges with a little milk and bring the pastry up around the filling as tightly as you can.


Sausage roll mix on pastry, ready to be rolled up.

Overlap the pastry to form a seam and press lightly into place.

Divide each long roll into as many smaller sausage rolls as you want.

Lay them, seam down, on a greased baking tray. 

Rolls on a baking tray, ready to go in the oven.

Snip the pastry tops a few times and brush them lightly with beaten egg to glaze.

Pop them in a hot oven for 25 – 30 minutes until all golden and delicious!

Finished sausage rolls on baking trays.

More Vegetarian and Vegan Finger Foods

If you are preparing party food these recipes might also come in handy:

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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vegetarian sausage rolls

Vegetarian Sausage Rolls Recipe

Deeply flavoured vegetarian sausage rolls wrapped in crisp, flaky pastry - perfect for Christmas, for packed lunches, for summer picnics or just because...
5 from 3 votes
Print Pin Rate
Course: Lunch, Picnic, Snack
Cuisine: English
Keyword: sausage rolls, vegetarian Christmas, vegetarian packed lunch, vegetarian picnic
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 24
Calories: 145kcal


  • 320 g ready rolled puff pastry sheet
  • 200 g Double Gloucester/Mature Cheddar grated
  • 1 large onion grated
  • 200 g fresh breadcrumbs
  • 2 tbsps crème fraîche
  • 2 tsps dried mixed herbs
  • 2 tsps mustard powder
  • 2 tsps paprika
  • salt and freshly ground black pepper
  • One lightly beaten free range egg to glaze


  • Preheat the oven to 220°C/425°F/Gas Mark 7
  • Lightly grease two baking trays
  • Place all the filling ingredients into a bowl and combine well
  • Cut the pastry sheet into three equal sized strips
  • Squeeze generous handfuls of sausage mixture into shape and lie down the middle of your pastry strips
  • Brush one side of each pastry strip with beaten egg and fold the other side over the top of the filling to join it making sure you tuck it in well so you don’t have space around your sausage – there’s nothing worse than biting into an air filled sausage roll (there is, obviously, but a stingily filled roll is a very mean spirited thing)
  • Turn your rolls over so they are seam side down
  • Cut to size for mini sausage rolls as I have or larger for lunch box rolls
  • Snip the pastry top of each roll with a pair of scissors two or three times, brush with beaten egg and place on greased baking sheets
  • Bake on the top shelf of your hot oven for 20 – 25 minutes until browned and crispy
  • Cool on a wire rack if you are not scoffing them immediately
  • Store in an airtight container


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 145kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 147mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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