Easy Hidden Veg Sausage Rolls

5 from 9 votes

These puff pastry hidden veg sausage rolls are a great way to add extra vegetables into your lunch box & perfect for kids & picky eaters.

Prep Time15

Cook Time30

Total Time45

Course: lunch

Cuisine: British

Keyword: puff pastry, puff pastry pies, puff pastry recipe, vegan sausage rolls, veggie sausage rolls

Servings: mini sausage rolls

Calories: 181kcal

640 g ready-rolled puff pastry (2 x 320g packs, larger is fine too)
1 tablespoon olive oil
2 stalks celery (chopped)
1 courgette (zucchini) (coarsley grated and squeezed in kitchen paper to remove excess liquid)
2 large carrots (peeled and coarsely grated)
2 large mushrooms (finely chopped or 4 closed caped or chestnut mushrooms)
236 g tinned green lentils (390g/140z can, drained)
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon chilli powder (optional)
2 tablespoons tomato puree
12 tablespoons oats
½ teaspoon salt and pepper (skip the salt for toddlers and young children)

Get Recipe Ingredients

Preheat the oven to 200c / 180c fan / 400f / gas mark 6 and line one or two oven trays.
Add all the prepared vegetables to a large mixing bowl. You can vary the veg depending on what you have.
Give it a good mix, then add the drained lentils.
Next, add the spices and seasoning (salt & pepper), then the tomato puree.
Give it a good mix, then blend half or just under half the mixture in a blender or food processor.
Mix it back into the rest of the veg and lentils still in the bowl.
Add the oats and mix well. That's your filling ready.
Take your pastry out of the packet and gently unroll it (if it's a block, roll it into a large rectangle, fairly thin (about ½ cm). Cut the pastry in half so you have 2 long rectangular pieces.
Spoon a quarter of the pastry along the centre or just off centre of each long piece of pastry in a sausage-shaped pile from end to end.
Rub one long edge of the pastry with a little water, then fold the pastry over the filling and press to seal. Use a fork along the sealed edges, then cut into 6 pieces.
Do this for all 4 rectangles of pastry (2 boxes of ready-rolled puff pastry or 2 blocks) until you have 24 small sausage rolls.
Place each sausage roll on a lined baking sheet (if baking in the oven).
Slit the top of each sausage roll a couple of times, to let out the steam.
Brush each sausage roll with olive oil, the sprinkle over some sesame seeds.
Bake until golden in a pre-heated oven.
Enjoy!

Use whatever veg you have that needs used up
You can skip the chilli powder or add more if you like a kick.
Skip the salt if making these for toddlers or young children.
You can make these into full-size sausage rolls too.
Bake them in the oven or an air fryer, they will bake quicker in an air fryer, so keep an eye on them.
Once cool they can be stored in an airtight container for 4-5 days. You can reheat them or serve them cold. Alternatively, you can freeze them for 3-4 months.
You can freeze half or more of the batch before they are baked. Freeze them in a tub, the layers separated by non-stick baking paper or flash freeze them on a tray, then move into a freezer bag so they don't stick together.#
You can also freeze leftover baked sausage rolls.