Vegetarian Sausage Rolls

Parsley, basil and pumpkin give some extra freshness to this tasty snack

  • Serves 6
  • 50 mins to prepare
  • 25 mins to cook
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  • 500g peeled and seeded pumpkin
  • 1 cup fresh breadcrumbs
  • ½ cup each: cooked long-grain rice, finely grated tasty cheese
  • ¼ cup chopped parsley
  • 1 teaspoon dried basil
  • 1 egg, lightly whisked
  • Salt & pepper to taste
  • 1½ sheets ready rolled savoury short pastry
  • Milk or beaten egg to glaze


  1. Steam or microwave the pumpkin, until cooked. It should be very dry. Mash to make 1 cup of pumpkin.
  2. Place in a bowl and combine with the breadcrumbs, rice, cheese, parsley, egg and seasonings. Mix well. Cover and chill for 30 minutes.
  3. Preheat the oven to 200°C. Line a baking tray with baking paper.
  4. Cut the pastry sheets in half. Divide the pumpkin mixture into thirds. Roll each third into a sausage about the length of the pastry.
  5. Place each sausage on a long side of the pastry. Brush the other edge with milk or egg. Roll up and seal the edges. Cut in half. Place on the baking tray.
  6. Bake for about 25 minutes, until golden.

To Freeze: If using for pronto lunch box meals, cool before storing in an airtight container in the freezer.

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