Mushroom & Chestnut Vegetarian Sausage Rolls with Mustard Pastry
We’re well into December now and I’m happy to say, the festive season is upon us. If you’re hosting, I have the most delicious mushroom & chestnut vegetarian sausage rolls to help your party go with a swing. Or if you’re invited out and need a dish to take along, these will do the job perfectly.
Mushroom & Chestnut Vegetarian Sausage Rolls
I think I might possibly have made the most delicious ‘sausage’ rolls I’ve ever eaten – veggie or otherwise. In fact I’m not sure I’ve ever eaten a vegetarian sausage roll before. They taste pretty much how I remember a sausage roll way back when, only much better.
Mustard Pastry
The process of making these mushroom & chestnut vegetarian sausage rolls is a bit fiddly, especially if you’re making your own pastry as I’ve done. But please don’t let that put you off; the result is absolutely worth it. You can always buy puff pastry instead, but sometimes it’s good to go that extra mile to make your bakes that little bit more delicious as well as more wholesome. My mustard pastry is made the usual way with spelt wholemeal flour, butter and yoghurt. Though I actually used kefir this time and added some mustard. The result was as good as it’s always been with this delicious, reliable and easy flaky pastry.
1. Make the mushroom & chestnut filling.
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- 2. Roll out the mustard pastry into a rectangle and cut into two strips
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- 3. Divide the filling into two and form into long sausage shapes down the centre of the strips.
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- 4. Fold the pastry over the filling and seal the edges with a fork. Brush with milk.
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- 5. Cut the logs into sausage rolls and bake.
Mushroom Chestnut Filling
The mushroom & chestnut filling is pretty straightforward. You just need a bit of time to cook the mixture and allow it to cool down before pulsing in a food processor and laying onto the pastry.
The sweetness from the chestnuts is offset wonderfully by the umami mushrooms and tamari and then highlighted by the piquancy and general unctuousness of the mustard pastry. They’re almost as good cold as they are warm. I’m wishing I’d made double the quantity now as they’re disappearing at too fast a rate.
Mushroom & Chestnut Vegetarian Sausage Rolls – Top Tips
- Use ready bought puff pastry for a much quicker version.
- For a vegan take on these mushroom & chestnut vegetarian sausage rolls, use vegan pastry. The filling is already egg and dairy free.
- To get an evenly sized rectangle, cut off any raggedy bits and use them to patch up the sides.
- Make one giant roll and use it as a mushroom & chestnut Wellington centrepiece for your festive meal.
- Alternatively, the filling would make a brilliant stuffing mix for Christmas or a special Sunday roast.
- Freeze a batch so you can prepare well ahead. You can freeze in one of two ways:
- Cut the rolls before adding the milk. Place on a tray and pop into the freezer for an hour. Remove the frozen rolls from the tray and place into a bag. Seal and cook as per directions once you’re ready for them.
- Place cooked rolls in a bag. Seal and freeze. Thaw well before eating. To serve warm, place them in the oven at about 150℃ (300℉, Gas 2) for 20 minutes.
- Take a plate of these mushroom & chestnut vegetarian sausage rolls along to a pot luck – you will be the most popular person there.
- If hosting a party, bake the rolls just before your guests arrive. The house will smell really inviting and everyone will appreciate these little bites of deliciousness even more when served warm.
- Pack them into a lunch box or bake a batch for a summer picnic. The possibilities are endless.
Other Recipes for Savoury Festive Snacks You Might Like
- Banana canapés via Surprising Recipes
- Bruschetta Christmas trees via Thinly Spread
- Cheese & Marmite palmiers via Curly’s Cooking
- Chestnut, sage & parmesan palmiers via The Baking Explorer
- Chocolate mushroom vol-au-vents via Tin and Thyme
- Crunchy christmassy spiced chickpeas via The Vegan Larder
- Olives in a blanket via The Baking Fairy
- Spiced rosemary almonds via Jagruti’s Cooking Odyssey
- Tempeh bacon & asparagus canapés via The Tofu Diaries
For more Christmas food ideas, take a look at my vegetarian and vegan Christmas recipes post. There’s over 70 of them to choose from. My Vegetarian Christmas board on Pinterest is also well worth a look.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these mushroom & chestnut vegetarian sausage rolls, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Mushroom & Chestnut Vegetarian Sausage Rolls. PIN IT.
Mushroom & Chestnut Vegetarian Sausage Rolls – The Recipe
Mushroom & Chestnut Vegetarian Sausage Rolls
Ingredients
Mustard Pastry
- 250 g wholemeal spelt flour
- 125 g unsalted butter
- pinch of sea or rock salt (I used Himalayan Pink rock salt)
- 1 tsp English mustard powder or 1 heaped tsp ready made English mustard
- 4 tbsp yoghurt or kefir (I used kefir)
- 1 tbsp milk - for brushing
Mushroom & Chestnut Filling
- 2 tbsp olive oil
- 1 medium onion - finely chopped
- 300 g chestnut mushrooms - sliced
- 1 large clove garlic - finely chopped
- 8 sprigs thyme
- 180 g cooked and peeled chestnuts - roughly chopped
- 2 tsp tamari or your preferred soy sauce
- 50 ml white wine, red wine or stock with a tsp vinegar
- 50 g wholemeal breadcrumbs (I used rye sourdough crumbs)
Instructions
Mustard Pastry
- Cut the butter into the flour with the salt and mustard powder, then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
- Stir in the yoghurt or kefir with a knife until the mixture comes together into a ball. You may need to use your hands for the final stage, but be careful not to overwork the dough. If you're using ready made mustard rather than powder, add it at this stage.
- Cover and leave to rest in the fridge or a cool place for ½ hr.
- Roll out on a floured surface into a 40cm x 28cm rectangle about 4mm in thickness. Cut down the middle of the long side to make two 40 cm strips that are 14cm wide.
Mushroom & Chestnut Filling
- Whilst the pastry is resting, fry the onion gently in the olive oil until translucent.
- Add the mushrooms, garlic and the leaves from the thyme sprigs. Continue to fry gently, stirring occasionally for about 10 minutes.
- Throw in the chestnuts and fry for a further 2 minutes.
- Add the remaining ingredients, stir and allow to cook gently until there is no more moisture on the bottom of the pan.
- Turn off the heat and allow to cool.
- Pre-heat the oven to 180℃/350℉/Gas mark 4.
- Scrape the filling into a food processor and pulse a couple of times so that the mixture is well combined, but still retains some texture.
- Form the mixture into rough sausage like shapes with your hands and lay down the centre of the the two pastry strips.
- Fold the pastry strips over the filling, so that one side meets the other. Press the two sides together using the prongs of a fork
- Brush the pastry with milk, then cut each log into 12 pieces.
- Place the rolls onto a lined baking tray and bake in the middle of the oven for about 30 minutes or until the pastry is crisp and golden brown.
- Transfer to a wire rack to cool slightly, then devour at least one whilst still warm.
Notes
Linkies
I’m sharing my mushroom & chestnut vegetarian sausage rolls with Everyday Healthy Recipes for #CookBlogShare, Apply to Face Blog for #BakingCrumbs, Mummy Mishaps for #BakeOfTheWeek and with Searching for Spice for #CookOnceEatTwice.
Chloe Edges
18th December 2018 at 6:17 pmYum, I love the idea of mustard pastry, I can’t wait to try these!
Choclette
18th December 2018 at 6:22 pmThe mustard pastry works so well with these rolls. Yum is the word 🙂
Janice Pattie
18th December 2018 at 8:41 pmWhat a clever idea. I love how you have used chestnuts and that makes them even more festive.
Choclette
19th December 2018 at 8:20 amThey will no be my go to festive party nibbles. I could become addicted.
Jagruti Dhanecha
19th December 2018 at 11:40 amThese vegetarian rolls look so delicious and I can imagine myself munching non-stop 🙂 Bookmarking this recipe for later.
Choclette
19th December 2018 at 11:45 amHaha, munching non-stop was pretty much how this lot went 😀
Cat | Curly's Cooking
19th December 2018 at 3:06 pmI love pastry at Christmas time and I love that you have added mustard to yours. Delicious!
Choclette
19th December 2018 at 3:32 pmThanks Cat, the mustard was an inspired addition and I shall be using it more often from now on in.
Toon
19th December 2018 at 6:09 pmwhat a great appetizer! I will certainly make it!
Choclette
20th December 2018 at 8:29 amLet me know how you get on if you do make them. I hope you’ll like them as much as I did.
jenny walters
20th December 2018 at 7:38 amI love mushrooms with a passion so these are a winner with me. The mustard pastry sounds incredible too. These would be perfect for the Xmas buffet table, a particular passion of mine! Thank you so much for bringing them to #BakingCrumbs
Choclette
20th December 2018 at 8:29 amAn absolute must for any Christmas buffet table I reckon Jenny 😀
Kat (The Baking Explorer)
20th December 2018 at 10:11 amThey look yummy and so neatly presented!
Choclette
20th December 2018 at 7:30 pmThanks Kat. They’re so good, I’m going to try and make another batch for Christmas.
Jo Allison / Jo's Kitchen Larder
20th December 2018 at 2:22 pmThese sound and look super delicious! I love mushrooms but don’t have them often enough due to the rest of the family not being very keen on them to say the least! I really like the sound of the pastry too which is soo much healthier that your standard puff pastry. Perfect seasonal nibbles if you ask me and I know I wouldn’t be able to stop after one! 🙂
Choclette
20th December 2018 at 7:32 pmOh no mushrooms in your household Jo? That’s a bit sad. I bet if you made these sausage rolls, they wouldn’t be any the wiser – unless they asked what was in them of course
johanna @ green gourmet giraffe
22nd December 2018 at 11:52 amSeems mine was one of the lost comments here – what a shame for the blog to play up – esp on a sausage roll recipe – this is quite different to my favourite one so I would love to give it a whirl – esp with mustard pastry – sounds delicious
Choclette
22nd December 2018 at 1:20 pmThanks Johanna and I’m sorry about your comment. I lost loads. People kept messaging me saying they’d tried to leave a comment …. Oh well, these things are sent to try us. The sausage rolls were delicious. I was hoping to make another batch to take down to Cornwall with me, but I’m not going to have time now.
Jacqueline Meldrum
12th January 2019 at 5:57 pmThose sound really good Choclette. I do love a homemade veggie sausage roll. Happy days.
Choclette
12th January 2019 at 7:14 pmI’d never had a homemade veggie sausage roll before I made these. I’m so glad I did, they’re awesome 😀