The kids have officially grown bored of sandwiches at the moment, so we made up these meat-free sausage rolls to go their lunchboxes.
This quick vegetarian sausage roll recipe for kids uses ready-rolled pastry so it’s simple and easy to make.
This recipe couldn’t be simpler, just roll, egg-wash, bake and enjoy!
Ingredients
- 320 g (11.29 oz) Just-Rol puff pastry sheet
- 8 vegetarian Lincolnshire style sausages
- 1 egg beaten
Equipment
Instructions
Preheat the oven to 220C/430F (200C/390F fan assisted). Unroll the pastry, leaving the backing sheet on for now.
With a sharp knife, score into 8 equal pieces. Folding the pastry to give you guidelines will help.
Line up a sausage with the edge of a pastry square and roll slightly, then press along the edge.
Continue rolling.
Press the pastry along the seam to seal.
Repeat until all 8 are wrapped.
Place on a lined baking tray, seam down. I used the paper that the pastry was originally wrapped in.
Slash each roll three times diagonally with a sharp knife.
Brush each roll with a little beaten egg.
Bake for 20 minutes or until golden and well puffed.
Enjoy!
I warn you, these are very moreish, so put them away in an airtight container in the fridge as soon as they’re cool or there will be none left for lunch!
What is puff pastry?
Puff pastry is made of very thin layers of mostly flour between layers of fat, traditionally butter. It’s made by placing a block of butter on the rolled out dough and wrapping it, then rolling and folding the dough several times for the layers to build up.
What sauces go well with sausage rolls?
I really like it with this paprika and mayonnaise dip, or this spicy chipotle dip, but just about anything from brown sauce to barbecue sauce could work.
Where were sausage rolls invented?
Sausage rolls certainly have become very popular in Britain, but if we’re counting the first dish that was rolled pastry wrapped around meat then it seems to have originated in France in the 19th century.
Should I refrigerate sausage rolls? How long can I leave a cooked sausage roll out?
Vegetable sausage rolls shouldn’t be above fridge temperature for more than 4 hours in total before you eat them, so it’s best to pop any you’re not going to eat in an airtight container and refrigerate as soon as they have cooled down from the oven. They will last in the fridge for 3 days
Can sausage rolls be eaten cold?
Yes, I think sausage rolls are delicious if eaten straight out the fridge!
Can sausage rolls be reheated?
Yes, just put them in the oven at 180C with a foil cover for around 15-20 minutes. Check they’re baked through by piercing with a knife into the middle and checking the tip comes out hot.
How can I prevent my pastry from softening while working with it?
Puff pastry is a delicate affair when it comes to both temperature and handling. It’s very sensitive to heat due to the high fat content that hardens at fridge temperatures but can quickly start to melt once you’re working with it.
I find my pastry is easy to work with on a brisk day in January and requires a quick hand on a sunny afternoon in August.
If you’re worried your pastry is getting too hot the first thing you can do is pop the sheet back in the fridge for 15 minutes or longer to let it firm up again.
To extend how long you have to work with it a granite chopping board will keep your pastry much cooler than a wooden or plastic chopping board. If you have the space you can even chill the chopping board ahead of time.
If you can bear it you can also run your hands under cold water for a minute. Dry them thoroughly and you’ll get a bit more time with your pastry.
What can I decorate my sausage roll tops with?
After giving them an egg wash you could put spices like sweet paprika or just a mix of ground black peppers can be tasty, as can sesame seeds.
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Quick vegetarian sausage rolls
Ingredients
- 320 g (11.29 oz) Just-Rol puff pastry sheet
- 8 vegetarian Lincolnshire style sausages
- 1 egg beaten
Instructions
- Preheat the oven to 220C/430F (200C/390F fan assisted). Unroll the pastry, leaving the backing sheet on for now. With a sharp knife, score into 8 equal pieces. Folding the pastry to give you guidelines will help.
- Line up a sausage with the edge of a pastry square and roll slightly, then press along the edge.
- Continue rolling. Press the pastry along the seam to seal. Repeat until all 8 are wrapped.
- Place on a lined baking tray, seam down. (I used the paper that the pastry was originally wrapped in.
- Brush each roll with a little beaten egg.
- Slash each roll three times diagonally with a sharp knife.
- Bake for 20 minutes or until golden and well puffed.
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Angela Ricardo Bethea says
Wow!! This is a must try a recipe. It looks delicious and it made my mouth-watering. I am looking forward to trying this soon.
Emily Leary says
Thanks so much, Angela.
Preet says
Vegetarian sausage rolls look so delicious, your pictures are so perfect. I am going to try these this weekend, my kids would love these for sure.
Emily Leary says
Thanks so much. Yes they’re a hit with my kids.
Indu says
Your sausage rolls are my choice too being vegetarian myself. This recipe is different and I am sure would be equally delicious too. Have to try reading your steps.
Emily Leary says
It’s super simple – I hope you enjoy.
Claire says
Amazing, so simply and I love sausage rolls! Love your website design too and style! It’s great :) Claire x
Emily Leary says
Aw thanks so much, Claire. I’m so glad you like it all!