Spicy Chickpea Sausage Rolls with Puff Pastry

4.89 from 9 votes

My latest lunch box creation is these golden puff pastry spicy chickpea sausage rolls. Serve warm or cold for a tasty lunch.

Prep Time10

Cook Time20

Total Time30

Course: Easy Vegan Snacks, snacks

Cuisine: British, vegan

Keyword: pastries, puff pastry, vegan sausage rolls

Servings: sausage rolls

Calories: 355kcal

Get Recipe Ingredients

Preheat the oven to 180c/160c fan/350f/gas mark 4. You can use an air fryer instead, but you won't have to preheat it until they are almost ready to bake as it heats quickly.
To a food processor or blender jug add the cooked/canned chickpeas and red onions.
Now add the sundried tomatoes and oil from the jar they came in, then blend. It can be quite a coarse blend.
Spoon the coarse chickpea mixture to a mixing bowl.
Add the nutritional yeast (nooch), oats and herbs.
Next, add the spices (you can make the mixture more spicy if you like), then season with salt and pepper.
Mix well to combine.
Unroll (or roll if you bought a block of pastry) your puff pastry. You can leave it on the paper it is wrapped in to bake or move it onto another piece of non-stick baking paper.
Cut the pastry down the middle lengthways, so you have two long strips and spread the filling in a sausage shape down the middle of both strips of pastry.
Dampen one long edge of pastry with water and pull over the filling and press it down on the other edge of pastry, so the filling is encased. Use a fork to press down and seal all along the edge where the pastry is joined, leaving a pattern all along the edge.
Cut each long sausage roll shape into 4 pieces and cut 3 diagonal slits in the top of each sausage roll to let the steam escape.
Brush each one with olive oil, then sprinkle with sesame seeds.
Bake for 20 minutes until golden (15 minutes or less in the air fryer,, keep an eye on them).
Enjoy!

Storing chickpea sausage rolls

Wrap the sausage rolls in either baking paper or kitchen paper and store in an airtight container in the fridge for up to 5 days. You can reheat them or serve them cold.
To freeze, make them but instead of baking them, either flash freeze them on a tray and pop in a freezer bag or wrap each one in freezer-friendly baking paper and pop in a freezer bag or tub. Leave in the fridge overnight to defrost.