Mushroom ‘Sausage’ Rolls

If you buy your lunch at university or work every day, the costs can stack up quickly, but taking sandwiches can get incredibly monotonous. Why not make your very own vegetarian version of Greggs’ best selling product instead? You could make some of these easy-peasy mushroom pastries at the beginning of the week, and take them in every day to liven up your lunches a little bit!

Mushroom 'Sausage' Rolls

Mushroom ‘Sausage’ Rolls

Vegetarian Mushroom Sausage Rolls

Makes 4 sausage rolls (or 6 if you do the larger quantity)

Costs approx. £2.58 for 4 large mushroom rolls.

You will need: (NB the two sets of quantities are based on what quantity puff pastry you can obtain, since both amounts are available in the shops).

  • 40g butter
  • Dash of oil
  • 1 medium onion, chopped finely
  • 4 garlic cloves, crushed
  • 300g / 500g mushrooms
  • Handful fresh thyme / sprinkling dried thyme (optional)
  • Salt and pepper
  • 320g / 500g packet puff pastry
  • 1 egg, beaten, for glaze (optional)


  1. Gently melt the butter with the oil in a large frying pan.
  2. Turn the heat down to very low, and add the onions and garlic. Cook very gently for 10-15 minutes, stirring occasionally, until they are very soft.
  3. Whilst the onions are cooking, mince (chop very finely) the mushrooms.
  4. Add the mushrooms to the onion mixture. You may need to do this in stages if your frying pan is not big enough. Add the thyme.
  5. Cook the mixture until there is no liquid left. Season well.
  6. Put in a bowl and chill in the fridge for 30-60 minutes (this is to ensure the mixture does not make the pastry soggy, but if you are pressed for time this stage could be skipped). Take the puff pastry out the fridge to bring it to room temperature.
  7. Preheat the oven to 200°C. If your puff pastry is not ready-rolled, roll it out to approximately 5 mm thickness using a rolling pin or a wine bottle.
  8. Cut the pastry into rectangles, double the desired width, so that you can fold your pastry over the filling to make the ‘sausage’ roll. Divide the filling between the rolls (about 2 tablespoons each), leaving space around the outside. Fold over and press down firmly, like so:Beautiful portrait of a mushroom sausage roll
  9. Decorate the edges by pressing a fork around the outside, and if you want them to look all golden and glazed and fancy like the pasties in Greggs then beat and egg and brush them over (you could use the remaining egg for scrambled eggs). Put a couple of slashes across the top on each one to let steam escape.Sausage Roll (4)
  10. Put them in the oven and bake for 15-20 minutes, keeping a keen eye on them. Bake until they are a deep golden brown. If they aren’t browning within the time, raise the temperature by 10°.
  11. Let them cool and pop one in your lunch box each day.
This entry was written by Flossita and published on 19 October, 2014 at 5:44 pm. It’s filed under Packed Lunches, Pastry, Savoury Recipes, Snacks and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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