Veggie sausage rolls

Veggie sausage rolls

Makes 6 large sausage rolls

For the filling:

200g breadcrumbs
150g mature Cheddar, grated

50g Parmesan, grated
1 red onion, grated
2 tbsp crème fraîche
2 tsp dried mixed herbs
2 tsp Dijon mustard
2 tsp smoked paprika
Salt and black pepper


For the sausage rolls:

1 x 320g sheet of puff pastry

1 egg, beaten
50g mixed seeds


To serve:

Tomato relish

Mixed leaves

  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 8. Line two baking trays with non-stick parchment paper.
  2. In a large bowl, combine all of the ingredients for the filling.
  3. Unroll the puff pastry and cut the sheet in half lengthways.
  4. Divide the filling in half. Spread each portion down one side of each strip of puff pastry, leaving space for the pastry to be folded over.
  5. Fold the puff pastry lengths over the filling, using a fork to seal the edges.
  6. Cut each strip into three sausage rolls and place onto the prepared baking trays.
  7. Brush each sausage roll with beaten egg and sprinkle with mixed seeds.
  8. Bake for 20-25 minutes or until golden brown, then serve warm with some tomato relish and mixed leaves.

Per Serving

573kcals, 31.5g fat (9.2g saturated), 53.2g carbs (3.5g sugars), 20g protein, 4g fibre, 0.667g sodium