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Veggie Sausage Rolls

September 6, 2022

Serves plenty
Cook time: 20-25 mins


  • 450g puff pastry
  • 100g pinhead oatmeal
  • 300ml vegetable stock
  • 2tbsp oil or butter
  • 1 onion, finely chopped
  • 200g chestnut mushrooms, finely chopped
  • 200g almond butter
  • 50g dried cranberries, roughly chopped (optional)
  • Fresh thyme, parsley, Italian herbs – whatever you feel like
  • Ground black pepper
  • 1tbsp (or less) Marmite


  1. Put the oatmeal in a pan with the stock, bring to a simmer, then turn down the heat and cook for about 10 mins until very thick. Let cool.
  2. Fry the onion in the oil until soft & golden then tip into a bowl and fry the mushrooms until soft and dry. Add to the onions and stir in the almond butter and oatmeal. Add remaining ingredients and taste check. Add the Marmite in stages as I found a whole tablespoon can make the mixture very salty.
  3. Heat oven to 220°C. Cut pastry into 20cm x 50cm sheets. Spoon filling down the long side of the pastry, paint egg along the other long side then roll as tightly as possible. With seam side down, cut into 3 cm pieces.
  4. Transfer to a baking sheet, brush with egg and use scissors or the tip of a knife to snip a small hold in the tops then sprinkle with sesame seeds.
    Bake for 20 – 25 minutes until golden.

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