Delia Smith Vegetarian Sausage Rolls Recipe​

These golden Delia Smith Vegetarian Sausage Rolls are made with mature Cheddar cheese, fresh breadcrumbs, grated onion, double cream, and a homemade flaky pastry. The result is a crispy, buttery appetizer filled with a rich and savory cheese stuffing that melts in your mouth. This recipe is perfect for a holiday party, picnic, or buffet spread, making enough delicious bites for a crowd.

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Delia Smith Vegetarian Sausage Rolls Ingredients

For the Quick Flaky Pastry:

• 6 oz (175g) butter
• 8 oz (225g) plain flour (all-purpose flour)
• Pinch of salt
• Cold water (to mix)
• 1 egg, beaten (for glazing)

For the Filling:

• 10 oz (275g) fresh breadcrumbs (white or whole wheat)
• 8 oz (225g) mature Cheddar cheese, grated
• 1 large onion, grated
• 3 tablespoons thick double cream (heavy cream)
• 1 level tablespoon fresh chopped herbs (chives, parsley, thyme, or sage)
• 1 1/2 level teaspoons mustard powder
• Pinch of cayenne pepper
• Salt and freshly milled black pepper

How To Make Delia Smith Vegetarian Sausage Rolls

1. Freeze the butter: Weigh the butter for the pastry. Wrap it in foil and place it in the freezer for 30-45 minutes until it is rock-hard. This is the secret to flaky layers.
2. Prepare the flour: Sift the flour and salt into a large mixing bowl. Unwrap the frozen butter, using the foil to hold one end so your warm hands don’t melt it.
3. Grate the butter: Dip the butter into the flour, then grate it using the coarse side of a grater directly into the bowl. Keep dipping the butter in flour to stop it from sticking.
4. Form the dough: Use a palette knife (not your hands) to toss the grated butter into the flour until coated. Add enough cold water to form a dough that leaves the bowl clean. Use your hands gently at the very end to bring it together.
5. Chill the dough: Place the dough in a plastic bag and refrigerate for 30 minutes.
6. Make the filling: While the dough chills, combine breadcrumbs, grated cheese, grated onion, cream, herbs, mustard powder, cayenne, salt, and pepper in a bowl. Mix very thoroughly until it binds together.
7. Assemble the rolls: Preheat the oven to 400°F (200°C). Roll out the pastry on a floured surface into a thin oblong shape. Cut this into three long strips. Divide the filling into three parts and roll them into “sausages” the same length as the pastry strips.
8. Seal and cut: Place a roll of filling onto a pastry strip. Brush one edge with beaten egg, fold the pastry over, and seal tight. Turn the roll over so the seam is on the bottom. Cut the long roll into small diamond shapes.
9. Bake: Snip the top of each roll three times with scissors. Brush with beaten egg. Bake on greased baking sheets on the top shelf for 20-25 minutes until golden brown. Cool on a wire rack.

Recipe Tips

• Keep Ingredients Cold: The success of this pastry relies on the butter being frozen and the water being cold. If the butter melts before baking, you will lose the flaky texture.
• Grate the Onion Finely: When grating the onion for the filling, try to save the juices. The onion juice adds moisture and flavor to the breadcrumbs, preventing the filling from being dry.
• Don’t Overwork the Pastry: When mixing the water into the flour and butter, handle the dough as little as possible. Overworking it develops gluten, which makes pastry tough instead of crumbly.
• Customize the Herbs: While parsley and chives are classic, you can use fresh sage or rosemary for a more festive, wintery flavor profile.

What To Serve Vegetarian Sausage Rolls

These sausage rolls are a classic party food. Serve them warm or at room temperature with a selection of dips. English mustard or a spicy tomato chutney cuts through the richness of the cheese.

For a light lunch, serve 2 or 3 rolls alongside a crisp green salad with vinaigrette or a bowl of homemade tomato soup. They also pair perfectly with pickles and coleslaw for a ploughman’s lunch style meal.

How To Store Vegetarian Sausage Rolls Leftovers

• Refrigerate: Because the filling contains cream and fresh cheese, store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven for 5 minutes to crisp the pastry up again.
• Freeze: These freeze very well. You can freeze them baked or unbaked.

• Unbaked: Freeze them on a tray first, then bag them. Bake from frozen, adding 5-10 extra minutes to the cooking time.
• Baked: Wrap tightly and freeze for up to 1 month. Thaw completely before reheating.

Delia Smith Vegetarian Sausage Rolls Nutrition Facts

Serving Size: 1 roll (assuming 18 small rolls)

• Calories: 165 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 11g
• Dietary Fiber: 0.5g
• Sugars: 0.5g
• Protein: 4.5g

Frequently Asked Questions

• Can I use store-bought pastry? Yes. To save time, you can use a sheet of ready-rolled puff pastry. The result will be slightly airier and less “short” than the homemade flaky pastry, but still delicious.
• Why did my filling leak out? This usually happens if the pastry wasn’t sealed tightly enough. Ensure you use the egg wash as “glue” and press the edges firmly. also, ensure the seam is underneath the roll when baking.
• Can I make these vegan? Yes, but you will need to substitute the butter, cheese, and cream for plant-based alternatives. Use a block-style vegan butter for the pastry to ensure it grates well.
• How do I get the diamond shape? Instead of cutting the long roll straight down (vertically), angle your knife slightly to the left or right for each cut. This creates an oblique, slanted cut that looks like a diamond.

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