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Is there anything better than puff pastry filled with happy ingredients – that’s why I created these Vegetarian Red Pepper and Feta Sausage Rolls. Being a vegetarian myself, I love something snacky that travels well. These are definitely best eaten whilst warm, but are great cold too! I make my own rough puff pastry, which is super easy, but feel free to buy a block of puff pastry.
When making these, do ensure your ingredients (especially the pastry) are cold before baking. This gives the pastry and filling the best texture. You can make these vegan by subbing the feta and pecorino for vegan alternatives. Roll the pastry up tight around the filling, and ensure there is minimal liquid. A final note for perfect Vegetarian Red Pepper and Feta Sausage Rolls: use egg or milk to brush over the pastry before baking for the perfect shine!
I bake 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.
Find here the link to my rough puff pastry recipe. This recipe calls for a full batch. Make first, then return to this! For more savoury baking inspiration, check out these Mini Tomato Galettes or these Spanish Cheese and Sun-dried Tomato Swirls. For even more inspiration, head on over to my Instagram.
Vegetarian Red Pepper and Feta Sausage Rolls
Ingredients
- 350 g Puff Pastry (1 batch homemade with my recipe/store bought block)
- 200 g Roasted Peppers in Oil Drained, Chopped into small chunks
- 200 g Feta
- 40 g Pecorino
- 2 tbsp Tomato Puree
- 3 tsp Dried Italian Herbs
- Salt and Pepper
- Optional: 1 Egg, to brush over pastry (can sub for milk/vegan milk)
Instructions
- If making your own, make the pastry first.
- Preheat the oven to 220C/200C Fan/Gas 7. Line 2/3 large baking trays.
- Combine all the filling ingredients in a bowl (peppers, feta, pecorino, tomato puree, herbs, seasoning to taste). It should be well combined, but still have distinction between various ingredients.
- Roll the pastry into a large rectangle, about 18×4 inches.
- Spread the 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 beaten egg/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!
