Vegan Caramelised Onion and Mustard Sausage Rolls

ByFlorence Jackson on
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Think flaky puff pastry packed with caramelised onion and vegan sausages, flavoured with a little Dijon mustard for these Vegan Caramelised Onion and Mustard Sausage Rolls. Perfect for picnics, ‘picky dinners’ or simply as a Summery snack, these are truly delicious. Meat eaters will not feel like they are missing out with these!

I provide an easy rough puff recipe, which is the same as my normal, just using vegan block butter. You can use any vegan sausages that you like, just ensure they are thoroughly cooked through and cooled before using! I opt for classic Linda Mccartney sausages, but any will work. I use brown sugar in place of honey to add a little sweetness. If you aren’t fussy about using honey, feel free to add it!

The key to great pastry is keeping everything cold, so make sure this is chilled before using. The same applies if using shop bought. I highly recommend eating these whilst warm, not long out the oven. That said, they package up well and are delicious cold for picnics and party plates!

I bake these Vegan Caramelised Onion and Mustard Sausage Rolls using these silicone mats, which are better for the environment than baking paper (especially if you bake a lot, like me). Once rolled and sliced, do spread out the little rolls over about 3-4 baking trays (these are the ones I use). You might need to bake in batches. 

For more savoury baking recipes, check out these Mini Mac and Cheese Puffs or these Spanish Cheese and Sun-dried Tomato Swirls. If you’re looking for clips and baking ideas, head on over to my Instagram.

Vegan Caramelised Onion and Mustard Sausage Rolls
Vegan Caramelised Onion and Mustard Sausage Rolls

Vegan Caramelised Onion and Mustard Sausage Rolls

An easy rough puff pastry recipe, packed with vegan sausages, caramelised onions and a little mustard for a gorgeous flavour combo. If using shop bought pastry, check that it is vegan! Make sure all your filling ingredients are cooled before adding to the pastry!
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Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Author: Florence Jackson

Ingredients

For the Pastry (makes 350g)

  • 125 g Vegan Block Butter Cold, Cubed
  • 125 g Plain Flour
  • 70 ml Cold Water

For the Filling

  • 2 Red Onions Sliced
  • 6 Vegan Sausages
  • Olive Oil
  • 1 tbsp Light Brown Sugar
  • 2 tsp English Mustard (adjust as necessary)
  • Salt and Pepper
  • Mixed Herbs

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray.
  • Start by making the pastry, if making your own. Do this by adding the flour and butter to a large bowl and rub together with your fingertips until roughly combined. You do not want to take it as far as breadcrumbs, there should still be bits of butter visible in places. Add the water and make into a ball. Wrap and chill for 30 mins, while making your sausage filling.
  • Add the red onions and sausages to the baking tray, drizzle in olive oil and bake until cooked (according to cooking instructions for the sausages).
  • Remove the pastry from the fridge, roll in one direction to form a long rectangle. Fold the top edge down to just below the middle. Then fold the bottom edge over this, to form a square with 3 layers (book end). Rotate this block 90 Degrees and repeat. Wrap and chill for another 20 minutes, whilst the sausages/onions are cooling.
  • Once cool, chop the sausages and onions using a sharp knife until in small chunks. Add to a bowl along with the brown sugar, mustard, salt, pepper and mixed herbs. Stir to combine, adjusting seasoning to taste.
  • Preheat the oven to 220C/200C Fan/Gas 7. Line two/three large baking trays.
  • Roll the pastry into a large rectangle, about 18×4 inches. Spread the sausage filling across the long edge, in a cylinder/log shape. Leave about an inch of pastry to one side, and more room on the other side.
  • Take the edge of the pastry and roll it over the filling, keeping it as tight as possible. Keep rolling the pastry until you reach the end and have a log of pastry with the filling all inside.
  • Cut the pastry log into about 12 sections, each about 1.5 inches long. Place on baking sheets, at least 2 inches apart.
  • Optional: brush over a little vegan milk on each piece. Sprinkle over extra herbs and some pepper. Score some small diagonal lines in each to allow air to escape.
  • Bake for 20 minutes, until the tops are golden brown. If any filling spills out, wait a few minutes once out of the oven before using the back of a spoon to push the filling back into the pastry. Serve still warm or let cool before boxing up to take to a picnic/bbq/lunch box! 

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