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Vegetarian sausage rolls with squash and goat's cheese - delicious for party food or packed lunches
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5 from 6 votes

Vegetarian sausage rolls, with squash and goat's cheese

These vegetarian sausage rolls are packed with flavour! Made with a roasted butternut squash filling, mixed with goat’s cheese and sage, they are even tastier than their meatier cousins. Pair them up with our zingy homemade “ketchup” for a healthy packed lunch or moorish party food.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 18 mini vegetarian sausage rolls
Author Mas & Pas

Ingredients

Vegetarian sausage rolls

  • 880 grams butternut squash pieces
  • 2 tablespoons olive oil
  • 1 red onion diced
  • 3 garlic cloves minced
  • 1 handful fresh sage leaves finely chopped
  • 125 grams goat's cheese
  • 375 grams all butter puff pastry
  • 1 large egg lightly beaten

Homemade 'ketchup'

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

Instructions

Roasted butternut squash and sage filling

  • Preheat your oven to 200°C (390°F).
  • 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.
  • Roast in the oven for 40 minutes. Remove and cool.
  • In a frying pan, sautée the diced onion, garlic and sage in a little bit of olive oil for 5 minutes and set aside.
  • 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.

Mini vegetarian sausage rolls

  • Flour a clean surface and roll out your sheet of puff pastry until it’s a rectangle that is approximately 5 mm thick.
  • Cut the pastry sheet longways down the middle so you have two separate long strips. Brush each one with some beaten egg.
  • Spoon your filling all the way down the middle of each of the two strips of pastry in one long line.
  • 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.
  • Take a sharp knife and cut each long role horizontally at 5 cm intervals. You should end up with about 9 equal pieces.
  • Lay these pieces out on a greased oven tray and brush them with a lightly beaten egg.
  • Bake in an oven for 20-25 minutes at 180°C (350°F) or until golden brown.

Homemade 'ketchup'

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