Christmas Day Sausage Rolls + Mushroom Chestnut Rolls (Vegan)

Vegan Sausage Rolls

I’ve got two very easy recipes for you today, regular pork sausage rolls and vegan mushroom and chestnut rolls. These make a delicious snack to enjoy on Christmas Day. Perfect for that in-between time when the dinner isn’t quite ready but you’re all hankering for another glass of fizz.

Present the whole gang with a tray full of these and you’ll win some serious brownie points. They smell incredible and they’re the perfect bitesized accompaniment to prosecco/champagne/bucks fizz/mulled wine, basically any bevvy you’ll be enjoying over the Christmas break.

What makes them even better is that they can be made in advance and cooked from frozen in about 25 minutes. I’ve already got a batch of these in my freezer, ready to go. If you need a vegan dish to serve as part of the main meal, these are great served with gravy and veg. Simply cut into larger rolls around 6cm each.

 

Vegan Sausage Rolls

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First up is the vegan mushroom and chestnut rolls.

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 Ingredients

Puff Pastry Sheets (Jus Rol do vegan puff)
1 large onion, diced finely
1 clove garlic, minced
1 tsp fresh or dried thyme
200g brown breadcrumbs
250g Portobello mushrooms, finely diced
100g chestnut mushrooms, finely diced
200g vacuum packed chestnuts, finely diced
1 tsp cracked black pepper
1 tsp sea salt
100ml dry sherry
Handful fresh sage finely chopped
1 tbsp poppy seeds
1 tbsp vegan spread, melted
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Method

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1. Pre-heat the oven to 180 degrees C. Heat a large frying pan with a drizzle of olive oil over a medium heat. Add the diced onion and cook for 10 minutes until soft.
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2. Add the garlic and thyme, stir for one minute, before adding all of the mushrooms. Stir-fry for around three minutes.
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3. Use a large spoon to drain the excess liquid from the pan, before adding the chestnuts.
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4. Add the sherry to the pan, and let it cook for five minutes, before pouring into a bowl to cool whilst you prepare the pastry.
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5. Roll out the puff pastry onto a floured surface until it is about 80cm long and is about the thickness of a 50p coin. Turn it landscape and cut in half down the middle so you have two 40cm pieces.
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6. Cut each half longways, so you have four long strips of pastry with each one measuring approx 40x12cm.
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7. To the chestnut and mushroom mixture, add the breadcrumbs, pepper, salt and sage. Mix until well combined. You should be able to form a crumbly ball with the mixture. Split this ball into four, equal sized balls. You now have one ball of mixture for each strip of pastry.
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8. Take a strip of pastry and place onto a lightly floured work surface. Turn it landscape, and imagine a line down the centre of it (lengthways). Using a tablespoon, place small heaps of the mixture all down one half of the pastry, leaving a 1cm gap at the edge. Using your thumb and index finger, lightly pinch and squeeze the mixture into a sausage shape, so it is an even size all the way down and there are no gaps.
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9. Use a pastry brush to lightly dampen the 1cm gap of pastry edge with vegan spread. Fold the other side of the pastry over the top of the mixture, and roll the whole thing over onto the damp edge, as one long sausage shape.
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10. Brush the whole thing lightly with vegan spread, before using a sharp knife to cut into roughly 2cm pieces. Repeat this process with the other three strips of pastry and filling.
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11. Place each onto an oven tray lined with baking paper. Sprinkle the tops with poppy seeds (if using) and cook in the middle of the oven for 20-25 minutes until golden brown.
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Vegan Sausage Rolls
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Next is the simple pork sausage rolls.
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Ingredients

Puff Pastry Sheets (I used Jus Rol)
1 large onion, diced finely
500g pork sausage meat
3 tbsp english mustard
Handful fresh sage finely chopped
1 egg, lightly whisked
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Method

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1. Pre-heat the oven to 180 degrees C. Heat a large frying pan with a drizzle of olive oil over a medium heat. Add the diced onion and cook for 10 minutes until soft then place in a bowl.
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2. Once the onions are cool, add the pork sausage meat to the bowl. Mix thoroughly.
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3. Add 1 tbsp of mustard and the sage to the bowl, mix well and set aside whilst you prepare the pastry.
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4. Roll out the puff pastry onto a floured surface until it is about 80cm long and is about the thickness of a 50p coin. Turn it landscape and cut in half down the middle so you have two 40cm pieces.
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5. Cut each half longways, so you have four long strips of pastry with each one measuring approx 40x12cm.
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6. You should be able to form a ball with the mixture. Split this ball into four equal sized balls. You now have one ball of mixture for each strip of pastry.
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7. Take a strip of pastry and place onto a lightly floured work surface. Turn it landscape, and imagine a line down the centre of it (lengthways). Using a tablespoon, place small heaps of sausage all down one half of the pastry, leaving a 1cm gap at the edge.
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8.Using your thumb and index finger, lightly pinch and squeeze the mixture into a sausage shape, so it is an even size all the way down and there are no gaps.
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9. Use a pastry brush to lightly dampen the 1cm gap of pastry edge with the egg wash. Fold the other side of the pastry over the top of the mixture, and roll the whole thing over onto the damp edge, as one long sausage shape.
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10. Brush the whole thing lightly with egg wash, before using a sharp knife to cut into roughly 2cm pieces. Repeat this process with the other three strips of pastry and filling.
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11. Place each onto an oven tray lined with baking paper. Cook in the middle of the oven for 20-25 minutes until golden brown.
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vegan recipe mushroom and chestnut rolls
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These vegan chestnut and mushroom rolls and pork sausage rolls are both best served at room temperature with mustard to dip and a glass of something cold and fizzy. Keep an eye out for two of my favourite festive drinks recipes later this week.
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easy vegan sausage roll recipe
If you give these a try,  do let me know, maybe tag me in a picture?
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