Vegetarian sausage rolls

I made these sausage rolls for a picnic recently, and they went down really well. They are super easy and quick to make, and will please hardened meat-eating sausage roll lovers. The uncooked mixture looks bland and boring but it somehow transforms into really meaty (but not in a gross faux-meat kind of way) sausage rolls. Serve slightly warm with tomato sauce, although they’re also good when cold and part of a picnic.

Vegetarian Sausage Rolls

I got this recipe from this website, and added a few of my own touches.


  • 3 eggs, lightly beaten
  • 125 g pecans, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp vegetable stock powder
  • 1 ½ tsp crushed garlic
  • 3 T soy sauce
  • 1 tsp chilli flakes (optional)
  • 1 T worcestershire sauce
  • 250 g chunky cottage cheese
  • 1 cup oats
  • ½ cup breadcrumbs
  • 3 rolls of ready-made puff pastry
  • 2 beaten egg yolks

Heat the oven to 220C.

Combine all the filling ingredients.

You can either make mini sausage rolls or a couple of big ones that you can cut up after cooking. Small ones are good for taking on a picnic.

Cover a baking tray with baking paper and roll out sheet of puff pastry onto it. For big rolls, cut the puff pastry in half lengthways. Fill one vertical half of each rectangle with filling, and then wet the edges of the half with filling with a bit of water. Fold over the other half of the rectangle on top and seal closed by pushing down on the edges with a fork. Repeat with the other rectangle and other rolls of pastry. Make a couple of slashes with a knife on top of each roll, and brush over with beaten egg.

For small rolls, cut small rectangles. Fill one vertical half with filling, wet the edges of that half and pull the other half on top, sealing the edges with a fork. Make a couple of slashes on each roll and brush egg over.

Bake the rolls at 220C for 20 minutes.

Tomato and basil tart

These tarts were adapted from ones my sister makes. They are so easy to make, and really delicious. With the mozzarella and tomatoes, they are kind of like puff pastry pizzas.

Tomato and basil tart

Makes two tarts, to serve 6 people as a light lunch or starter

  • 2 x rolls of puff pastry (400g each)
  • 400g baby or cherry tomatoes, sliced in half
  • A handful of grated Parmesan
  • 2 handfuls of grated Mozzarella
  • 1 ½ tsp basil pesto
  • ½ tsp brown sugar
  • ½ teaspoon crushed garlic
  • 2 T pine nuts
  • fresh basil leaves
  • Balsamic vinegar

Roll out the puff pastry onto greased baking trays. Make a 2cm wide incision (don’t cut through the pastry) around each roll. Bake the pastry in a 180C oven for 15 minutes.

While the pastries are baking, put the tomatoes in a colander and sprinkle over the sugar and a drizzle of balsamic vinegar. Just before the pastry is done, mix the tomatoes with the pesto and garlic and season with sea salt and black pepper.

Take the pastries out of the oven and sprinkle the cheeses evenly over both tarts. Divide the tomatoes between them and spread them out evenly. Sprinkle over the pine nuts. Bake in the oven at 180C for 10 minutes, or until the cheese starts turning golden.

Tear the basil leaves roughly and scatter over the tarts. Drizzle over a bit of balsamic vinegar. Serve warm with a simple rocket salad.