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.

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:
  1. 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.
  2. Place cooked rolls in a bag. Seal and freeze. Thaw well before eating. To serve warm, place them in the oven at about 150C 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.

Mushroom & Chestnut Vegetarian Sausage Rolls – The Recipe

5 from 15 votes

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Mushroom & Chestnut Vegetarian Sausage Rolls

Prep Time

45 mins

Cook Time

30 mins

Resting Time

30 mins

Total Time

1 hr 15 mins

 

Recipe for the most delicious vegetarian sausage rolls you will ever taste, especially when devoured warm from the oven. The filling is egg and dairy free, so change the pastry and you can easily have vegan sausage rolls instead.

Course: Afternoon Tea, Appetizer, Lunch, Picnics, Snack

Cuisine: British

Keywords: chestnuts, Christmas, mushrooms, mustard, pastry, sausage rolls, vegetarian

Servings: 24 'sausage' rolls

Author: Choclette @ Tin and Thyme

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

1. 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.

2. 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.

3. Cover and leave to rest in the fridge or a cool place for ½ hr.
4. 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

1. Whilst the pastry is resting, fry the onion gently in the olive oil until translucent.

2. Add the mushrooms, garlic and the leaves from the thyme sprigs. Continue to fry gently, stirring occasionally for about 10 minutes.
3. Throw in the chestnuts and fry for a further 2 minutes.
4. Add the remaining ingredients, stir and allow to cook gently until there is no more moisture on the bottom of the pan.
5. Turn off the heat and allow to cool.
6. Pre-heat the oven to 180℃/350℉/Gas mark 4.
7. 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.
8. Form the mixture into rough sausage like shapes with your hands and lay down the centre of the the two pastry strips.
9. 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
10. Brush the pastry with milk, then cut each log into 12 pieces.
11. 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.
12. Transfer to a wire rack to cool slightly, then devour at least one whilst still warm.

Recipe Notes

For a vegan version, use vegan pastry instead, either homemade or shop-bought puff pastry.

Will keep for a 3-4 days in the fridge. Can also be frozen.

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.

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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.

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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.