Vegetarian British Sausage Rolls

Total time1 hr 5 min

Prep time25 min

Cook time25 min

Golden, flaky puff pastry is rolled around a well-seasoned filling brought to life with grated onion, garlic, fresh breadcrumbs, and a generous mix of sage, thyme, and nutmeg — all the cozy, herby flavor that makes a proper sausage roll so craveable. Each log gets sealed, crimped with a fork, and sliced into neat portions before a chilled rest in the fridge helps the pastry puff up tall and even in the oven. A brush of egg wash and a scatter of sesame seeds give the tops that deep golden, crackly finish everyone reaches for first. Baked until crisp and firm to the tap, these come out warm, savory, and perfect for snacking straight off the tray or packing into a lunchbox. It's an easy one to bring to a vegetarian spread, whether you're serving a crowd or just meal-prepping a batch for the week.

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Ingredients

12 servings

For the pastry

2 sheets (about 17 oz total) puff pastry, thawed if frozen
Jus-rol Puff Pastry - 13.68 OZ Wewalka Puff Pastry Flaky Layers Dough, 13.2 Oz.White Toque French Butter Puff Pastry 16 oz Aussie Bakery Puff Pastry, 17.3 oz Aman Puff Pastry Squares
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For the filling

1 lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ cup fresh breadcrumbs
1 small yellow onion, finely grated
2 cloves garlic, minced
1 tsp dried sage
1 tsp dried thyme
½ tsp ground nutmeg
½ tsp ground black pepper
1 tsp salt
1 tbsp worcestershire sauce
1 large egg, lightly beaten (for the filling)

For the egg wash

1 large egg, lightly beaten (for the egg wash)
1 tbsp milk
1 tsp sesame seeds (optional)

Instructions

1
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, breadcrumbs, grated onion, garlic, sage, thyme, nutmeg, black pepper, salt, Worcestershire sauce, and the beaten egg for the filling. Mix with your hands until everything is evenly incorporated — the mixture should hold together when pressed.

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