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Vegetarian 'Sausage Rolls'

These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.

 Vegetarian 'Sausage Rolls'

  Makes 36

For the quick and easy flaky pastry:
 6 oz (175g) butter
 8 oz (225g) plain flour
 pinch salt
 beaten egg to glaze
For the filling:
 10 oz (275 g) fresh breadcrumbs
 8 oz (225 g) mature Cheddar cheese, grated
 1 large onion, grated
 3 tablespoons thick double cream
 1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
 1½ level teaspoons mustard powder
 pinch cayenne pepper
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 7, 425°F (220°C).
Oven temperatures and Conversions
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You will also need 3 baking sheets, lightly greased.

This recipe is taken from Delia Smith’s Christmas and Delia's Vegetarian Collection.


For the pastry, the butter needs to be rock-hard from the fridge, so weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30-45 minutes.

Meanwhile, sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up and use some of the foil to hold the end with.

Then dip the fat in the flour and grate it on a coarse grater placed in the bowl over the flour.

Keep dipping the butter down into the flour to make it easier to grate.

At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of butter with flour until the mixture is crumbly.

Next, add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together.

Put the dough into a polythene bag and chill it for 30 minutes in the fridge.

For the filling, simply place all the filling ingredients in a mixing bowl, season well and mix very thoroughly.

Then roll out the pastry on a floured surface to form an oblong (as thin as you can).

Cut this oblong into three strips and divide the filling also into three, making three long rolls the same length as the strips of pastry (if it's sticky, sprinkle on some flour).

Place one roll of filling on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible.

Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly and cut the rolls obliquely, so that they form little diamond shapes.

Snip each one on the top in three places with the end of some scissors, then brush with beaten egg.

Repeat all this with the other portions of filling and pastry.

Bake, on greased baking sheets, on the top shelf of the oven for 20-25 minutes.

Then leave them to cool on a wire rack before storing in an airtight tin (that is, if they're not all eaten before you get the chance!).


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Related recipes

Christmas Chutney Makes a 1 litre jar

Christmas Chutney

This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.




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