Classic British Mushroom and Onion Sausage Rolls
Classic British sausage rolls combine an earthy, filling of brown mushrooms, sweet onions, dried sage, a little nutmeg and dried ginger wrapped in crisp, golden puff pastry. A meat-free twist on England's national treasure, they hold their shape beautifully and taste incredible at room temperature, making them perfect for picnics, holiday platters, or easy home entertaining!
Ingredients
This recipe yields 12 small rolls
- 3 tablespoons (45 ml) olive oil
- ½ pound (225 grams) brown mushrooms finely chopped (see note)
- ½ cup (64 grams) onion peeled and finely chopped (see note)
- 4 tablespoons (40 grams) plain breadcrumbs
- ¼ cup (60ml) whole milk
- Pinch of salt to taste
- Small pinch ground ginger
- Small pinch ground nutmeg
- ¼ teaspoon (1.25 grams) dried sage
- 1 Sheet puff pastry defrosted and kept cold in the fridge until ready to use
Instructions
Cook the Mushrooms and Onions
- Heat the oil in a large, non-stick frying pan over medium-high heat. Once hot, add the mushrooms and onions. Cook, stirring frequently, for about 3 to 4 minutes until they begin to soften and reduce in volume. If the pan looks a bit dry, splash in a little more oil. You aren't looking to deeply brown them here; this step simply kicks off the cooking process and allows them to release their excess moisture. Remove the mixture to a large bowl and let it cool until safe to handle.
Hydrate the Breadcrumbs:
- Pour about half of the milk over your breadcrumbs in a small bowl. Stir until evenly moistened. If it looks too dry, add a splash more milk until the breadcrumbs have fully absorbed the liquid.
Mix and Taste the Filling
- Add the hydrated breadcrumbs, salt, dried ginger, nutmeg, and dried sage to the cooled veggies. Stir thoroughly to combine. (Feel free to taste the mixture right now and adjust the salt or herbs to your liking).To test the consistency, grab a handful of the mixture and squeeze it in your palm. It should easily hold its shape like a sausage. If it feels too wet or crumbly, sprinkle in a teaspoon more of dry breadcrumbs until it easily binds together. If you are prepping ahead, you can cover and refrigerate the filling at this stage.
Assemble the Rolls:
- Preheat oven to 400°F (200°C) and line a large baking sheet/tray (or smaller sheet pans/trays) with parchment paper.
- On a lightly floured surface, roll the cold puff pastry out into a rectangle roughly 10 inches wide by 13 inches (25.5 x 33 cm) long. Cut the pastry sheet completely in half lengthwise to create two long strips (each about 5 inches wide and 13 inches long).
Roll and Seal:
- Divide the filling into two equal portions. Shape each portion into a long, tight sausage log down the center of each pastry strip. Brush one long edge of the pastry strips with your beaten egg wash.
- Take the opposite edge of the pastry, roll it tightly over the filling, and tuck it slightly over the egg-washed edge to seal.
- Pinch the edge well so it doesn't come apart when baking.
Cut, Egg Wash and Bake
- Using a sharp knife, slice the logs into your desired sizes. You can leave them as two large, hearty 5-inch/12.5 cm bakery rolls, or slice them smaller into bite-sized party rolls.Place the rolls onto your prepared baking sheet, seam-side down. Brush the tops generously and evenly with the remaining egg wash. Bake for 20 minutes until puffed up, flaky, and golden brown, turning the baking sheet halfway through for an even color. Allow to cool slightly before serving.
Tip: If any of the filling spills out during baking, use a spoon to push it back in.
Video
Notes
- To save time, you can pulse the mushrooms and onions together in a food processor until finely chopped.
Nutrition
Serving: 3 | Calories: 163kcal