Vegetarian sausage rolls replace the traditional meat filling with a savoury mixture wrapped in crisp, flaky pastry. For a classic cheese-filled version, Delia Smith Vegetarian Sausage Rolls Recipe combines mature Cheddar, fresh breadcrumbs, onion and herbs for a rich, well-seasoned filling.
Ingredients
This recipe makes approximately 36 small sausage rolls.
For the Pastry:
225g plain flour
175g unsalted butter, frozen
1 pinch of salt
4–6 tablespoons cold water
1 large egg, beaten, for glazing
For the Vegetarian Filling:
275g fresh breadcrumbs
225g mature Cheddar cheese, grated
1 large onion, finely grated
3 tablespoons double cream
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1½ teaspoons mustard powder
1 pinch of cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
Use a strong mature Cheddar for the filling. Mild cheese can leave the rolls tasting a little plain, especially with the breadcrumbs absorbing some of the flavour. For strict vegetarians, choose cheese made with vegetarian rennet.
How to Make Delia Smith Vegetarian Sausage Rolls Recipe
Step 1: Prepare the Pastry
Start by placing the butter in the freezer for approximately 30–45 minutes until firm enough to grate.
Sift the flour into a large mixing bowl and add the salt. Grate the frozen butter directly into the flour using the coarse side of a grater.
Gently toss the butter through the flour with a fork or palette knife. Avoid rubbing it into the flour completely because the small pieces of butter help create the flaky layers during baking.
Add four tablespoons of cold water and mix until the dough starts coming together. Add a little more water if necessary, but stop once the mixture holds together.
Gather the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
The pastry should feel cool and firm before rolling. I find grated-butter pastry especially useful for sausage rolls because it gives a crisp finish without the long preparation required for traditional puff pastry.
Step 2: Make the Vegetarian Filling
Place the fresh breadcrumbs in a large mixing bowl. Add the grated Cheddar cheese, finely grated onion, chopped parsley and thyme.
Sprinkle in the mustard powder, cayenne pepper and black pepper. Add the double cream and mix everything thoroughly with a wooden spoon.
The filling should become moist enough to hold together when pressed between your fingers. If it feels dry or crumbly, add another teaspoon of cream.
Taste a small amount of the mixture for seasoning, since the ingredients contain no raw meat or egg. Add salt only if needed, as mature Cheddar already contributes plenty.
One useful trick is to squeeze excessive liquid from the grated onion before adding it. Too much moisture can make the pastry underneath soft during baking.
Divide the mixture into three equal portions and shape each one into a long sausage. Set them aside while preparing the pastry.
Step 3: Assemble and Bake
Preheat the oven to 200°C (180°C fan) or 400°F, Gas Mark 6. Line two large baking trays with baking parchment.
Remove the chilled pastry from the refrigerator and place it on a lightly floured surface. Roll it into a rectangle approximately 3mm thick.
Cut the pastry lengthways into three long strips. Place one portion of filling down the centre of each strip, shaping it evenly from end to end.
Brush one long edge of each strip with beaten egg. Fold the pastry over the filling and press the edges together firmly to seal.
Turn each long sausage roll so the seam sits underneath. Cut each into approximately 12 small pieces, giving you 36 rolls altogether.
Make two small cuts across the top of each roll with kitchen scissors or a sharp knife. Brush the exposed pastry with beaten egg to give it a golden finish.
Arrange the rolls on the prepared trays, leaving a little space between them.
Bake for 20–25 minutes, until the pastry is puffed, golden brown and crisp underneath.
Leave the sausage rolls to cool for approximately five minutes before serving. The filling will be very hot straight from the oven, and a short rest makes them easier to handle.
What to Serve With Delia Smith Vegetarian Sausage Rolls Recipe
These sausage rolls have a rich cheese filling, so I prefer serving them with something sharp or fresh to balance the buttery pastry.
Caramelised Onion Chutney: Its sweet, tangy flavour goes particularly well with mature Cheddar.
English Mustard: Adds a sharp kick that complements the cheese and herbs.
Tomato Relish: Gives the rolls a slightly sweet, acidic contrast.
Green Salad: Lettuce, cucumber and cherry tomatoes make a simple accompaniment for lunch.
Homemade Coleslaw: Adds a crunchy texture alongside the flaky pastry.
Vegetable Soup: Serve two or three larger rolls with a bowl of hot soup for a filling meal.
For afternoon gatherings, Delia Smith Vegetarian Sausage Rolls Recipe is also a good choice because the rolls can be made ahead and served warm or at room temperature.
They are particularly nice with onion chutney, although a little mustard is enough if you want to keep things simple.
Delia Smith Vegetarian Sausage Rolls Recipe Nutrition Information
The following nutritional values are approximate estimates per small sausage roll, based on 36 portions.
Nutrient | Amount per Roll |
|---|---|
Calories | 112 kcal |
Protein | 3g |
Carbohydrates | 9g |
Total Fat | 7g |
Saturated Fat | 4g |
Fibre | 0.5g |
Sugar | 1g |
Sodium | 130mg |
The nutritional values may change depending on the type of cheese, cream and breadcrumbs used.
FAQs
Can I make vegetarian sausage rolls ahead of time?
Yes. Assemble the rolls and arrange them on a baking tray, then cover and refrigerate for up to 24 hours. Brush with egg just before baking. Chilled pastry also holds its shape nicely in the oven.
Can I use shop-bought puff pastry?
Yes. Use approximately 500g of ready-made puff pastry instead of making the pastry from scratch. Choose an all-butter or vegetarian-friendly variety, depending on your preference.
Can I freeze vegetarian sausage rolls?
Yes. Freeze the uncooked rolls on a tray until firm, then transfer them to a freezer-safe container. They can be stored for up to three months. Bake directly from frozen, adding approximately 5–10 minutes to the usual cooking time.
Why are my sausage rolls soggy underneath?
Excess moisture in the filling is usually responsible. Drain the grated onion well, avoid adding too much cream and bake the rolls in a fully preheated oven. A metal baking tray also helps produce a crisp underside.
How long do vegetarian sausage rolls last in the fridge?
Store cooked sausage rolls in an airtight container in the refrigerator for up to three days. Reheat them at 180°C for approximately 10–15 minutes until thoroughly hot. An oven gives a much crisper result than a microwave.
Can I make these sausage rolls without eggs?
Yes. The egg is only used for glazing the pastry. Replace it with a little milk or cream brushed over the surface before baking. The rolls will still become golden, although the finish may be slightly less glossy.