Veggie Sausage Rolls


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Feeds 2people - Ready in hour 5 minutes


This twist on a classic has a tasty, meat-free filling with pockets of melting Brie

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  • 1 tbsp Co-op olive oil

  • 200g Co-op British leeks, thinly sliced

  • 1/2 tsp dried thyme, plus extra to sprinkle

  • 200g Co-op British Brussels sprouts, thinly sliced

  • 160g Co-op British carrots, grated

  • 50g white breadcrumbs

  • 60g Co-op Somerset Brie, diced

  • 2 Co-op British free range eggs, beaten

  • 320g sheet ready rolled puff pastry

  • 100g Co-op cranberry sauce


  1. Heat the oil in a pan, add the leek and thyme, cover and cook for 5 mins

  2. Add the sprouts and carrot, season, cover and cook for 10 mins more

  3. Cool for 3 mins, then stir in the breadcrumbs, Brie and half the egg

  4. Preheat the oven to 200°C/fan 180°C/Gas 6

  5. Line a large baking tray with greaseproof paper

  6. Unroll the pastry, keeping it on the paper, and cut down the middle to make 2 long rectangles

  7. Spread half the cranberry sauce down the centre of each, then spoon the filling down the middles, moulding into a thin sausage shape

  8. Brush some egg down one of the long edges

  9. Lift the opposite edge up and over the filling and seal with a fork

  10. Repeat

  11. Slice each into 12 pieces

  12. Brush with egg and sprinkle with a little thyme, then bake for 25 mins until crisp and golden