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.
Servings 18 mini vegetarian sausage rolls
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
- 1 red pepper deseeded and chopped
- 2 tomatoes chopped
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
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.