Vegetarian sausage rolls, with squash and goat’s cheese

Summary

Prep: 20 minutes
Cooking: 1 hour 5 minutes
Ages: Toddlers to Teens
Difficulty: Intermediate
Makes: 18 mini vegetarian sausage rolls

What are vegetarian sausage rolls made of?

Vegetarian sausage rolls can be made with a number of different fillings.

Some use cheese and breadcrumbs, others use tofu and meat substitutes.

Our vegetarian sausage rolls are made with oven-roasted butternut squash, mixed with soft goat’s cheese and a sauteed sage and onion filling.

The aromatic taste of the sage and the subtle sweetness of the butternut squash work together to create a truly amazing filling.

The goat’s cheese also complements the other flavours and gives these rolls some added creaminess!

Ingredients

Vegetarian Sausage Rolls

• 880 grams butternut squash pieces
• 2 tablespoons olive oil
• 1 red onion, diced
• 3 cloves of garlic, minced
• Handful fresh sage leaves, finely chopped
• 125 grams of soft goats cheese
• 375 grams all butter puff pastry
• 1 large egg

Homemade “Ketchup”

• 1 red pepper, deseeded and chopped
• 2 tomatoes, chopped
• 2 Tablespoons honey
• 2 Tablespoons apple cider vinegar

Instructions

For the butternut squash and sage filling:

1. Preheat your oven to 200°C (390°F).
2. Peel and slice the butternut squash. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Lay the pieces out on a baking sheet so that each one has its own space.
3. Roast in the oven for 40 minutes. Remove and cool.
4. In a frying pan, sautée the diced onion, garlic and sage in a little bit of olive oil for 5 minutes and set aside.
5. Return to the cooked butternut squash. Mash the soft pieces together in a large bowl. Mix in the goats cheese as well as the onion, sage and garlic mixture. Mash it all together with a fork or potato masher until well combined.

For the mini vegetarian sausage rolls:

1. Flour a clean surface and roll out your sheet of puff pastry until it’s a rectangle that is approximately 5 mm thick.
2. Cut the pastry sheet longways down the middle so you have two separate long strips. Brush each one with some beaten egg.
3. Spoon your filling all the way down the middle of each of the two strips of pastry in one long line.
4. Roll each pastry strip over onto itself longways so that you have what looks like a very long thin spring roll. Seal the pastry shut with your fingers or by pressing with the end of a fork.
5. Take a sharp knife and cut each long role horizontally at 5 cm intervals. You should end up with about 9 equal pieces.
6. Lay these pieces out on a greased oven tray and brush them with a lightly beaten egg.
7. Bake in an oven for 20-25 minutes at 180°C (350°F) or until golden brown.

For the homemade ‘ketchup’:

1. In the meantime make the homemade ‘ketchup’. Place all the ingredients in a blender and whizz until smooth.

Vegetarian sausage rolls, our step-by-step guide:

Enjoy these tasty vegetarian sausage rolls as a party treat or packed lunch