Delia Smith Vegetarian Sausage Rolls Recipe

These Delia Smith Vegetarian Sausage Rolls are crisp, golden, and packed with a rich savoury filling made from vegetables, herbs, and cheese. The flaky puff pastry contrasts beautifully with the soft, flavourful centre, making them perfect for lunch boxes, picnics, or party platters. The recipe is simple enough for beginners but delivers results that feel bakery quality. From start to finish, the rolls take about 45 minutes to prepare and bake.

Ingredients

For the Filling

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 carrot, finely grated
• 100g mushrooms, finely chopped
• 75g fresh breadcrumbs
• 75g mature cheddar cheese, grated
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten

For the Pastry

• 375g ready-rolled puff pastry
• 1 egg, beaten (for glazing)
• Sesame seeds or poppy seeds (optional)

How to Make Delia Smith Vegetarian Sausage Rolls

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment so the sausage rolls cook evenly and do not stick.
• Cook the vegetables: Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in the grated carrot and chopped mushrooms and cook for another 3 minutes until the vegetables release their moisture and begin to soften.
• Mix the filling: Transfer the cooked vegetables to a bowl and allow them to cool slightly. Add the breadcrumbs, grated cheddar, parsley, thyme, Dijon mustard, salt, pepper, and the beaten egg. Mix well until everything is evenly combined.
• Prepare the pastry: Unroll the puff pastry on a lightly floured surface and cut it lengthways into two equal strips.
• Shape the sausage rolls: Divide the filling into two long logs and place each along the centre of the pastry strips. Brush one edge of the pastry with beaten egg, fold the pastry over the filling, and press the edges together to seal.
• Cut and glaze: Cut each roll into smaller sausage rolls, about 5 to 6 cm long. Place them seam side down on the prepared baking tray. Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if using.
• Bake the rolls: Bake in the preheated oven for 20 to 25 minutes until the pastry is puffed, golden, and crisp.
• Cool slightly and serve: Remove from the oven and allow the rolls to cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips for the Best Vegetarian Sausage Rolls

How do I stop the pastry becoming soggy?

Make sure the vegetable mixture is not too wet. Cooking the vegetables first removes excess moisture and keeps the pastry crisp.

Can I make the filling ahead of time?

Yes. The filling can be prepared up to one day in advance and stored in the refrigerator until you are ready to assemble the rolls.

How do I get a golden pastry finish?

Brush the pastry evenly with beaten egg just before baking. This gives the rolls their glossy, golden colour.

Can I add extra flavour?

A pinch of smoked paprika, chilli flakes, or a little grated nutmeg can add extra depth to the filling.

Serving Suggestions

• Serve warm with tomato chutney or onion relish
• Add to a picnic platter with salads and cheeses
• Pair with a bowl of vegetable soup for lunch
• Include in party platters or afternoon tea spreads

Storage

Room Temperature

Once cooled, the sausage rolls can sit at room temperature for up to 6 hours if serving at gatherings or parties.

Refrigerator

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for about 8 minutes to restore crispness.

Freezing

These sausage rolls freeze very well. Freeze baked or unbaked rolls for up to 3 months. Bake from frozen at 180°C, adding about 10 minutes to the baking time.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 21g
• Protein: 8g
• Fat: 18g
• Saturated Fat: 7g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Vegetarian Sausage Rolls Recipe

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp puff pastry filled with a savoury vegetarian mixture of vegetables, herbs and cheese. These classic vegetarian sausage rolls are perfect for snacks, picnics or party platters.

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 carrot, finely grated

• 100g mushrooms, finely chopped

• 75g fresh breadcrumbs

• 75g mature cheddar cheese, grated

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme leaves

• 1 tsp Dijon mustard

• 1 large egg, beaten

• 375g ready-rolled puff pastry

• 1 egg, beaten for glazing

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray with parchment.
• Cook onion in olive oil until soft, then add carrot and mushrooms and cook until moisture reduces.
• Combine vegetables with breadcrumbs, cheese, herbs, mustard and beaten egg.
• Cut puff pastry into two long strips.
• Shape filling into logs along the pastry and fold pastry over to seal.
• Cut into smaller sausage rolls and place seam side down on the tray.
• Brush with beaten egg and sprinkle with seeds if desired.
• Bake for 20–25 minutes until golden and puffed.
• Cool slightly before serving warm or at room temperature.

Notes

• Ensure the vegetable filling is not too wet before assembling.
• Puff pastry should remain cold for the best rise.
• Sausage rolls can be frozen baked or unbaked for up to 3 months.