Jamie Oliver Vegetarian Sausage Rolls

Right, let’s be honest — sausage rolls are usually the first thing to disappear at any party, but the veggie ones? Always the awkward cousin. Dry, a bit sad-looking, usually left untouched next to their smug, pork-filled counterparts. That was until I started making these beauties.

They’re cheesy, savoury, and ridiculously easy to throw together — and the best part? Even meat-lovers hoover them up without asking questions. I’ve made them for Christmas nibbles, potlucks, lazy weekends when you want something snacky but not fussy. They’re the kind of thing you always mean to make more of, but somehow they vanish before round two. A flaky, golden pastry hug with a cheesy, oniony centre — and not a faux sausage in sight.

Why You’ll Love It

• No weird meat substitutes — just cheese, onion, spice and joy.
• Done in half an hour, from mixing bowl to mouth.
• They freeze well, which is perfect if you’re a make-ahead type.
• Massively crowd-pleasing, even for folks who normally side-eye “vegetarian options.”
• Perfect for picnics, buffets, lunchboxes, or standing by the oven and scoffing three at once.
• Minimal washing up. Enough said.

Ingredients

• 1 x 320g pack ready-rolled puff pastry
• 200g mature cheddar cheese, grated
• 50g panko breadcrumbs
• 5 spring onions, finely chopped
• 2 tbsp double cream (or heavy cream)
• ¼ tsp black pepper
• ¼ tsp paprika
• 1 egg, lightly whisked (for sealing and glazing)

How to Make It

Get that oven going:

Preheat your oven to 220°C (425°F) — fan if you’ve got it. Line a baking tray with parchment unless you enjoy scraping off stuck pastry later. Trust me.

Mix up your filling:

In a big bowl, chuck in the cheese, breadcrumbs, spring onions, cream, pepper, and paprika. Mix until it starts clumping together. It’ll smell dreamy already. Like cheese toasties on a cold day.

Roll and slice:

Unroll your puff pastry onto a lightly floured surface or the baking paper it came with. Slice it lengthways into two equal rectangles. Don’t worry if your lines aren’t perfect — they’ll bake up beautifully rustic anyway.

Stuff and roll it tight:

Divide your cheese mixture into two, then form a long sausagey strip of filling down the centre of each pastry half. Use your fingers to shape it — it should run right to the ends.

Seal and flip:

Brush the top edge of the pastry with your egg wash. Roll from the bottom up over the filling, and seal the edge into a tight log. Use a fork to press the seam closed — gives it a nice crimp and holds better. Then flip it so the seam’s underneath.

Slice and prep for the oven:

Brush both logs all over with more egg wash (don’t skimp). Cut each into about 10–12 mini rolls — smaller if you want party-size bites, bigger if you’re in gobble mode. Prick each top with a fork so they puff and steam nicely.

Bake ’til golden and gorgeous:

Pop them onto your tray with space between — they’ll expand a bit. Bake for 12–15 minutes until puffed up, deeply golden, and smelling like a bakery on Christmas Eve. Let them cool for a few mins (burnt tongues are real).

Common Mistakes and How to Dodge Them

Why are they bursting open?
You probably didn’t seal the edge well enough — press with a fork and make sure the seam’s on the bottom before baking.

My filling’s leaking out!
Too much cheese, or too loosely packed. Be generous but firm with that filling shape.

They look pale and sad.
Egg wash is your friend. No brush? Use your fingers or a bit of kitchen roll.

Pastry stuck to the tray?
Always use parchment. I’ve learned this one the hard way.

Storage and Reheating

Let them cool completely if you’re saving them.

Fridge:
Store in an airtight container for up to 3 days. Reheat in the oven at 150°C (300°F) for 5–7 mins to get them crisp again.

Freezer:
Best to freeze before baking. Make them up, skip the egg wash, and freeze flat on a tray. Once solid, chuck into a freezer bag. To cook: defrost overnight, egg wash, and bake as normal.

Microwave:
Not my fave — makes them a bit limp. Oven’s best.

Frequently Asked Questions

Can I skip the egg wash?
Yep — use milk instead. It won’t be as shiny, but it’ll still brown.

Can I make them spicy?
Absolutely — add a pinch of cayenne or a splash of hot sauce to the mix.

Is there a gluten-free version?
Use gluten-free puff pastry and swap breadcrumbs for crushed GF crackers or rice flakes.

Can I add extras to the filling?
Go for it — a bit of caramelised onion chutney or sun-dried tomatoes works very well.

Nutrition Facts (Per Serving):

• Calories: 123 kcal
• Fat: 8g
• Carbohydrates: 7g
• Protein: 3g
• Sodium: 103mg
• Sugar: <1g