Vegetarian Sausage Rolls
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Vegetarian Sausage Rolls are warmly spiced, wrapped in perfectly golden flaky pastry, and so good straight out of the oven that I always have to make a double batch. The creamy cheddar and ricotta filling melts into every bite, and that sweet tangy mustard dipping sauce on the side is the kind of thing you’ll want to put on everything.
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I bring these to potlucks, game days, and holiday parties because they travel well and vanish off the table fast. They’re great warm or at room temperature, and leftovers keep in the fridge for about 3 days or freeze well for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetarian Sausage Rolls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I turn flaky golden puff pastry and a simple cheesy filling into veggie sausage rolls that disappear fast. The whole thing comes together from sauce to golden finish in under an hour.
Whisk Together the Mustard Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, maple syrup, smoked paprika, apple cider vinegar, and cayenne pepper if using. I keep my whisking in a set of small glass prep bowls so I can see exactly when everything’s blended.
Set it aside so the flavors can mingle while you build the gluten-free sausage rolls.
Mix the Cheesy Filling
In a large bowl, combine the cheddar cheese, ricotta, spring onions, heavy cream, breadcrumbs, paprika, and black pepper. A sturdy silicone spatula makes folding everything together so much easier.
Mix until well combined, and you have a thick, scoopable filling. Taste the filling and add salt if your cheddar isn’t very sharp.
Roll Out the Pastry
Lay the puff pastry sheets on a sheet of baking paper or on a lightly floured surface, dusting with rice flour if you’re using gluten-free puff pastry. I like to give them a quick pass with a marble rolling pin to even out any thick spots.
I usually reach for an all-butter puff pastry for the richest flakiness, but vegan puff pastry or gluten-free puff pastry both work if you need them.
Shape the Filling
Divide the filling in half and shape it into long strips down the center of each pastry sheet. Keep the strips even so the rolls bake at the same rate.
Roll and Seal
Brush one edge of the pastry with beaten egg. Roll the pastry tightly around the filling and seal the edge. A silicone pastry brush gives you clean, even coverage along the seam.
Egg Wash and Cut
Brush the tops with more beaten egg, or use plant-based milk like almond milk for a vegan wash that browns a little lighter. Then cut each roll into smaller pieces. Use a sharp knife to cut.
A serrated knife slices through the layered pastry cleanly without dragging the filling out. I always use this small serrated knife to slice through the layered pastry without squishing the filling.
Add Sesame Seeds
Place them on a tray lined with baking paper and sprinkle with sesame seeds, or swap in poppy seeds for a different look.
Bake Until Golden
Bake at 375°F (190°C) for 15–20 minutes, or until the pastry is puffed and golden brown.
Serve and Enjoy
Serve them piping hot with the mustard dipping sauce on the side.
If you’re taking these somewhere, let them cool slightly, then pack them in a single layer in a shallow container so the pastry stays crisp. To keep them warm for a party or potluck, wrap the container in a clean towel or tuck them into an insulated casserole carrier, and bring the mustard sauce in a separate small jar to spoon over right before serving.
Ingredients
Sausage Rolls:
- 1 package ready-made puff pastry
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 6 spring onions chopped
- 2 tablespoons heavy cream
- 1 cup panko breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 egg lightly beaten
- Sesame seeds for topping
Mustard Sauce:
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons maple syrup
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- Pinch of cayenne pepper optional
Instructions
- In a small bowl, whisk together the mayonnaise, Dijon mustard, maple syrup, smoked paprika, apple cider vinegar, and cayenne pepper if using. Set aside.¼ cup mayonnaise, ¼ cup Dijon mustard, 2 tablespoons maple syrup, ½ teaspoon smoked paprika, 1 teaspoon apple cider vinegar, Pinch of cayenne pepper
- In a large bowl, combine the cheddar cheese, ricotta, spring onions, heavy cream, breadcrumbs, paprika, and black pepper. Mix until well combined.1 cup shredded cheddar cheese, 1 cup ricotta cheese, 6 spring onions, 2 tablespoons heavy cream, 1 cup panko breadcrumbs, ½ teaspoon paprika, ½ teaspoon black pepper
- Lay the puff pastry sheets on a lightly floured surface.1 package ready-made puff pastry
- Divide the filling in half and shape it into long strips down the center of each pastry sheet.
- Brush one edge of the pastry with beaten egg. Roll the pastry tightly around the filling and seal the edge.1 egg
- Brush the tops with more beaten egg, then cut each roll into smaller pieces.
- Place them on a lined baking tray and sprinkle with sesame seeds.Sesame seeds
- Bake at 375°F (190°C) for 15–20 minutes, or until the pastry is puffed and golden brown.
- Serve warm with the mustard dipping sauce on the side.
Notes
- Make the sauce first: Whisk the maple Dijon sauce before anything else so the smoked paprika and cayenne have time to bloom and the flavors come together.
- Drain the ricotta if it’s wet: Pat the ricotta with a paper towel before mixing so the filling holds its shape instead of leaking through the pastry.
- Keep the filling strips even: Shape the filling into uniform strips down the center so each roll bakes at the same rate.
- Seal the seam well: Brush the edge with egg and press firmly so the rolls don’t unroll or burst open in the oven.
- Use a sharp knife to cut: A serrated knife slices through the layered pastry cleanly without dragging the filling out.
- Flash freeze before storing: Freeze the baked rolls on a tray for an hour before transferring them to containers so they don’t stick together.
Nutrition
How to Store Leftovers
Let the rolls cool completely, then store them in an airtight glass container in the fridge for up to 3 days.
To bring back the crisp pastry, reheat them on a baking sheet in a 350°F oven or air fryer for a few minutes rather than the microwave, which can leave them soft. For longer storage, freeze the baked rolls in the same container for up to 2 months.
When you’re ready, reheat from frozen in the oven until heated through and the pastry crisps back up.
What to Serve With Vegetarian Sausage Rolls
I love putting out a few dips alongside the maple Dijon sauce, like a garlicky tomato chutney or a cool herbed yogurt, so guests can mix and match. A crisp green salad with a sharp vinaigrette nicely balances the richness of the cheesy filling.
For a heartier spread, pair the rolls with a bowl of tomato soup or a side of roasted vegetables. They also work really well on a grazing board with pickles, olives, and a wedge of sharp cheese.
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