These mini vegetarian sausage rolls are one of my favourite go-to recipes when I need something quick, delicious, and sure to impress. They’re golden, crispy, and packed with flavour — ideal for parties, picnics, lunchboxes, or as a savoury starter. Bonus: they’re super easy to make and totally customisable!
🕒 Prep Time: 20 minutes
🔥 Cook Time: 20 minutes
🍴 Servings: 20–24 mini rolls
🌱 Type: Vegetarian (can be made vegan)
📝 Ingredients
- 300g vegetarian sausages
(Approx. 8 small – I used a full pack of Richmond Meat-Free Vegan Sausages. I removed the outer protective film and used only the inside. You can also sub with veggie mince, rehydrated soya chunks, or even mashed beans like chickpeas or kidney beans.) - 2 carrots, shredded 🥕
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp ground cumin
(Add a bit more if using soya or beans for extra flavour.) - 2–3 tbsp breadcrumbs
- Salt & pepper, to taste
- 1 tbsp soy sauce (optional – reduce salt if using)
- 2 sheets ready-rolled puff pastry (approx. 300g each) 🧈
- 1 egg, beaten (for sealing & glazing – use plant milk for a vegan version) 🥚
- Sesame seeds, for topping (optional) ✨
👩🍳 Instructions
- Preheat your oven to 200°C (fan 180°C) / 400°F / Gas 6.
- Make the filling:
In a large bowl, mix the inside of the vegetarian sausages (discarding the casing), shredded carrots, spices, breadcrumbs, soy sauce (if using), and season with salt and pepper. Combine everything well until it sticks together in a thick, rustic mixture. - Assemble the rolls:
- Unroll your puff pastry and cut each sheet in half lengthwise to create long rectangles.
- Place the sausage mix down the middle of each strip like a “sausage worm.”
- Brush the pastry edges with beaten egg, fold the pastry over, and press the edges together. Use a fork to crimp and decorate the seal.
- Slice & top:
Cut each roll into bite-sized pieces (about 3–4 cm wide). Arrange them on a baking tray lined with parchment paper. Brush the tops with more egg wash and sprinkle with sesame seeds. - Bake for 20 minutes until golden, crispy, and puffed.
📝 Tip: You’ll get around 3 full rolls from the filling. If you have leftover pastry, don’t waste it! I made a bonus roll with pesto, ham, and cheese.
🎉 Ready to Serve!
Serve warm or at room temperature — either way, they’re an instant crowd-pleaser. Great for buffets, lunchboxes, or just a satisfying snack with a dipping sauce on the side. Even the meat-eaters won’t complain! 😋💚
The Secret Street 
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