Golden & Crispy Vegetarian sausage rolls
Appetizer · Hosting Menu · Time: 40 min · Servings: 20 · Difficulty: Easy
I first had a bite of these crispy, flaky sausage rolls in Manchester about ten years ago during one of my business trips. It was from Greggs—just a simple, no-frills bakery chain, but one that clearly knows how to make a good sausage roll. As I later found out, they sell a staggering 140 million of these little crispy treats each year!
This is my take on the Greggs sausage roll, perfect for those looking for a delicious meat-free alternative to the classic pork version. It’s incredibly easy to make and an absolute crowd-pleaser—I love serving these when I’m entertaining at home. The best part? You can prep them ahead of time! Simply wrap them up the night before, pop them in the freezer, and bake straight from frozen when you're ready.
Crispy, golden, and packed with flavor—these are always a hit!
Why This Recipe Works
This recipe leans on a few simple ideas that make it both easy and reliably delicious.
Puff pastry does most of the work for you. Instead of making dough from scratch, you get all that golden, flaky texture with very little effort—the kind of bake that feels impressive without being complicated.
The filling is intentionally balanced and savoury. Herbs and cheese bring depth, helping the plant-based sausages taste richer and more rounded once baked.
A hot oven is key here. Baking at 220°C allows the pastry to puff quickly, locking in those distinct layers while turning everything beautifully golden and crisp.
And finally, it’s designed with real life in mind. These are perfect for making ahead, storing, and baking when you need them—especially helpful when you’re hosting or planning ahead.
Can I Use Other Sausages?
This recipe is also very forgiving, so you can easily adapt it depending on what you have on hand or prefer.
If you’re using other plant-based sausages, any good-quality brand will work well. Just remove the casing and adjust seasoning if needed to keep the flavour balanced.
For a more traditional version, classic pork sausage meat can be used instead. It will give a slightly richer result, though you may notice a bit more fat released as it bakes.
Chicken or turkey sausages are another lighter option that still holds flavour nicely in the pastry.
And if you prefer a more whole-food approach, you can even skip sausages entirely and use a homemade filling—think mushrooms, lentils, or beans. Just make sure the mixture isn’t too wet so the pastry stays crisp.
Ingredients
- 2 sheets puff pastry, thawed
- 4 pcs beyond meat hot italian sausages, thawed
- 3 tbsp parmigiano reggiano, grated
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp salamoia (your favourite herb salt blend)
- 1 whole egg, beaten (for egg wash)
- 1/2 tsp black sesame seeds
- 1/2 tsp white sesame seeds
Directions
- Preheat the Oven Preheat your oven to 220°C (top and bottom heat). Line a baking tray with parchment paper and set aside.
- Prepare the Puff Pastry Lightly flour your work surface and place the puff pastry on top. Dust the surface of the pastry lightly with flour as well. If your puff pastry isn’t completely flat, gently roll it out with a rolling pin to create an even thickness—this helps the pastry bake evenly and puff up consistently. Cut each sheet into 2 rectangles. Set one half aside while you work on the first.
- Add the Filling Place the sausage along one long edge of the puff pastry, shaping it into a long, even log close to the edge (this makes rolling easier and tighter). Season directly on top with: finely chopped rosemary a pinch of salamoia or salt Finish with a generous grating of Parmigiano Reggiano for added savoury depth and richness.
- Roll and Seal Lightly brush the opposite edge of the pastry with egg wash—this acts like a glue, helping the pastry seal properly so it doesn’t open while baking. Starting from the side with the filling, roll the puff pastry tightly over the sausage to form a log. Keep it snug, but not overly tight. Press gently along the seam to seal, then place the roll seam-side down. Top tip: If making a large batch, chill the rolls in the fridge for 10–15 minutes before slicing—this firms them up and gives you cleaner cuts.
- Slice and Arrange Using a sharp knife, cut each log into: bite-sized pieces for entertaining, or larger rolls for a more substantial portion Arrange them on the lined tray, leaving a little space between each piece, with the seam-side facing down so they hold their shape during baking.
- Finish and Bake Brush the tops evenly with egg wash—this gives the pastry that golden, glossy finish. Sprinkle with white and black sesame seeds for texture and a subtle nutty flavour. Bake for 20-25 minutes, or until the pastry is well risen, deeply golden, and crisp.
- Serve Allow the sausage rolls to cool slightly on the tray before serving—this helps the filling set and keeps the pastry crisp. Serve warm with mustard, salsa rosa or your favourite dipping sauce.