(not)Sausage Rolls – French Lentil Pastry Rolls w/ Preserved Lemon & Mint

by Trudy ~ Veggie num num on May 20, 2011

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vegetarian sausage rolls

This recipe is my very first attempt at making homemade sausage rolls and I have to say I’m quite pleased with the tasty result. I read a post recently over on Jennifer’s super veggie blog Delicieux for a delicious savoury tarte tatin and I knew I had to bake something pastry orientated asap to abate my cravings!!

The possibilities for vegetarian sausage rolls are kind of endless and I am a little excited by the idea of experimenting further. For fillings I plan on trying minced tofu or tempeh and of course homemade seitan sausage and with flavour profiles, anything from fresh or dried herbs to curry spices and beyond!!

For my first attempt at creating a veggie sausage roll I decided to go with the old faithful lentil. You could use brown lentils in place of the puy if you prefer and to save time you could try tinned. The lentils mixed up with breadcrumbs, apple, preserved lemon and fresh herbs make a super tasty and healthy filling.

Read-rolled puff pastry should be readily available in the freezer section of any supermarket and there are a few vegan or no dairy butter options available, also be sure to check the ingredients on the puff pastry for lard or suet .

This is quite a simple vegetarian sausage roll recipe perfect for entertaining; we served them up with a homemade mango chutney or try them with your favourite sauce and even the old classic tomato. A great handy snack or appetizer to pass around when you have friends and family over, perfect for the kiddies and adults alike!

vegetarian sausage rolls

Preparation time: 55mins
Makes 24 (not)sausage rolls

  • 1 cup French (puy) lentils (or brown lentils)
  • 3 cups vegetable broth or water
  • 2 bay leaves
  • 2 garlic cloves, peeled & smashed
  • 1 large granny smith apple, cored & diced
  • ½ preserved lemon
  • 1 lemon, zest
  • 2 tsp paprika
  • 2 cups fresh wholemeal breadcrumbs (approx. 2 slices of bread)
  • 2 tsp balsamic vinegar
  • 2 tbs fresh chopped mint
  • 1 tbs fresh chopped parsley
  • 2 sheets of ready rolled puff pastry (thawed)
  • 1 certified free-range egg (or 1 tbs cornflour/cornstarch)
  • 2 tbs non-dairy or dairy milk
  • cumin seeds and/or sesame seeds

Pre-heat the oven to 220°C/428°F

Rinse the lentils and add to a medium saucepan with the broth or water, bay leaves and garlic. Bring to a gentle simmer and continue to cook for 25 minutes until the liquid is absorbed and lentils tender. Remove from the heat and set aside to cool.

Meanwhile process the diced apple and preserved lemon in a food processor or by hand until coarsely minced. Add to a large bowl with the lemon zest, paprika, breadcrumbs, balsamic vinegar and fresh herbs.

Once the lentils are cool combine well with the other ingredients, using your hands to mince it all together. Don’t be too worried if the filling doesn’t come together like sausage meat, it will hold together in the pastry.

Whisk the egg or cornflour with the milk and set aside.

Lay the two sheet of puff pastry out on a lightly floured surface and cut evenly in half. Arrange a strip of the lentil mixture down the middle of each sheet of pastry.

Using a pastry brush, wash the egg/cornflour mixture down either side of the lentil filling. Carefully fold one edge over to seal the sausage roll; seal the edges including the ends and using the back of a fork press down gently to mark the edges. Brush the top of each sausage roll with a little more of the prepared wash and scatter over the cumin and/or sesame seeds.

Using a sharp knife carefully cut each sausage roll into 6 sections and arrange on a lightly greased baking tray. Bake in the pre-heated oven for 15 minutes until pastry is golden and puffed.

Remove from the oven and serve warm with your favourite sauce or chutney.

A great vegetarian twist on the classic sausage roll recipe, perfect for feeding the whole family and when entertaining, enjoy!!

vegetarian sausage rolls
vegetarian sausage rolls

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{ 17 comments… read them below or add one }

Dzenana May 20, 2011 at 12:47 pm

Yum!
My boyfriend’s a meat eater and I made him sausage rolls one day which he loved. I haven’t made them again because well…mince meat is pretty darned gross! But he’s been bugging me for a while now to make them again and I’ve almost given in a couple times. And now you’ve given me the perfect recipe to give in with, and not feel guilty (or grossed out!) at all!

Jennifer (Delicieux) May 20, 2011 at 2:30 pm

Oh my God Trudy, these look amazing! I am so glad and honoured that my tarte tatin inspired you to make this. It looks SO good! My mouth was watering when I saw the photo of your (not)sausage rolls. They look so delicious, flaky, golden and yummy. I can’t wait to try this. I love the addition of apple and lemon zest too.

Sara May 21, 2011 at 1:46 am

Oh Trudy, my pants just expanded in anticipation! I will try these this weekend. Thanks so much.

Jenné @ Sweet Potato Soul May 21, 2011 at 7:48 am

I’m drooling looking at your photos, and reading this recipe! Minced tempeh, God that sounds so yummy!
I’m certainly going to make these soon. I love handy treats like this.
Thanks for sharing!

dayle May 21, 2011 at 8:31 am

yum yum yum! delicious. Discovered you last night through Jennifer – so pleased to find you. Dayle

Jacqueline May 21, 2011 at 11:46 am

Those look great!

Emma May 22, 2011 at 2:07 am

Yum yum, I’m a fiend for anything pastry wrapped. And yay for these being easily vegan!
Thank you

Emily May 22, 2011 at 10:27 pm

One thing I’ve always missed as a vegetarian are homemade sausage rolls (especially my dad’s!).

Whipped these up for dinner tonight – absolutely delicious. Made them without preserved lemon (difficult to come by in Alice Springs) and upped the amount of parsley/mint, worked a treat. We cut the pastry sheets into four to make medium-sized rolls, great for dinner.

Wonderful recipe; thankyou. Can’t wait to experiment with some flavour variations!

chow vegan May 23, 2011 at 1:23 am

Yum! Those look amazing and sound easy to make too! Thanks for the recipe! :-)

Trudy ~ Veggie num num May 23, 2011 at 10:13 am

Yay Dzenana now you can both enjoy sausage rolls!! I hope you get to try this recipe out on your boyfriend soon!!

Thanks so much Jennifer!! Love that you like the look of these :D

He-he Sara!! Enjoy :)

My pleasure Jenne :D

Thanks for dropping by Dayle, so glad to have found your blog too!!

Thank you Jacqueline!!

So glad you like them Emma!!

Awesome Emily, thanks so much for the great feedback and super happy you enjoyed them, I’m looking forward to experimenting further too :)

My pleasure Chow Vegan, they are surprisingly simple to make, I’m wondering why I never tried making sausage rolls before!!

connie May 23, 2011 at 7:45 pm

excellent! I have puff pastry sheets wallowing alway in my freezer as we speak! Now they will be put to use.

Kulsum at JourneyKitchen May 23, 2011 at 11:59 pm

Oh My God. This is why I visit fabulous vegetarian blogs such as yours, they always inspire me to turn something so meaty into a vegetarian meal. I could have that right now. Please.

Trudy ~ Veggie num num May 27, 2011 at 10:35 am

Thanks Connie & Kulsum!! glad Veggie num num is providing you both with a little veggie inspiration :)

Meegs May 27, 2011 at 12:49 pm

I made these and THEY WERE AWESOME! My carnivorous boyfriend loved them! Already a new favourite. I should throw a party just so I can serve them as snacks and come off as an amazing hostess.

Marnie June 2, 2011 at 2:24 pm

I’ve been wanting to find a great vego blog for ages…and Num Num is without a doubt my favourite. So much beautiful, rustic, home cooked loveliness!

Karen June 4, 2011 at 11:11 pm

this looks delicious!!

Elaine February 26, 2012 at 10:02 am

found this via pinterest and made it today altering it with what I had on-hand. Up here in the States, we do not have sausage rolls (at least that I know of), but these turned out awesome. I used some lemon juice, and paprika, sage, thyme, parsley for spices. I did have some extra filling though, not sure why. Might make a good burger or wrap filling. thanks!!

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