Sausage rolls are a must have track snack for our Christmas trip to West Falkland, so of course over the past couple of years I have been perfecting a meat-less version. These went down a treat, even with the die hard meat eaters in the group.
Cut them into 2 inch pieces for a good snack-size portion, or 4” for more of a statement.


  • 1 400g tin of lentils 
  • Punnet of mushrooms
  • 1 clove garlic
  • Splash of white wine
  • 1/2 white onion, very finely chopped
  • 4 sun-dried tomatoes, finely chopped into a paste
  • 3 tbsp tomato purée
  • Handful of fresh sage, parsley and rosemary
  • 2 tsp paprika
  • Lots of black pepper 
  • 1 tbsp breadcrumbs 
  • 1 tbsp white wine or water 
  • Optional: handful of grated cheddar cheese 
  • Thawed frozen puff pastry
  • 1 egg 


  1. In a deep frying pan, sauté the mushrooms with garlic and a splash of white wine 
  2. Remove from the heat and leave to cool
  3. In a food processor, add the lentils, mushrooms, tomato purée, sun-dried tomatoes, herbs, seasoning and white onion 
  4. Blend into a rough paste 
  5. Remove the mixture and place in a mixing bowl 
  6. Add in 1tbsp of wine or water, breadcrumbs, cheese and more seasoning to taste 
  7. Take the mixture and lay half of it down on the pastry in a long line with a few inches on each side 
  8. Fold over the pastry, and use the egg wash as a seal
  9. Pierce along the top with a fork
  10. Brush with egg wash
  11. Cut into portions 
  12. Bake for 20-30 minutes depending on the size of the rolls, until golden brown and the pastry is cooked 

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