Veggie Sausageless Rolls

Veggie Sausageless Rolls

Veggie Sausageless Rolls

The perfect picnic food – simple to make, delicious to eat!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: lunch, Snack
Cuisine: Irish
Keyword: vegetarian
Servings: 22 pieces
Calories: 129kcal


  • 320 g puff pastry ready-made rolled pastry sheet is perfect
  • ½ onion
  • 400 g chickpeas (tinned) 1 tin, drained and rinsed
  • 1 carrot
  • 1.2 g fresh thyme chopped, ½ tbsp
  • 3 g fresh parsley chopped, 1 tbsp
  • ¼ tsp garam masala
  • ¼ tsp ground turmeric
  • ¼ tsp paprika
  • ¼ tsp ground coriander
  • 2 egg 1 to be used as egg wash
  • sea salt
  • black pepper freshly ground
  • 50 g cheddar cheese
  • 6 g sesame seed 2 tsp


  • Remove pastry from freezer and allow to defrost fully.
  • Preheat oven to 200C/180C Fan/Gas 6.
  • Add onion to food processor and pulse to chop. Add to a large bowl.  Add chickpeas, carrot, thyme and parsley to the processor and blitz until finely chopped.  Add to the bowl along with the onion.
  • Now add the garam masala, turmeric, paprika, coriander and 1 egg to the bowl. Season well with sea salt and black pepper. Mix everything together well.
  • Cut the puff pastry sheet in half (lengthways so you'll end up with two long pieces of pastry).  Add the chickpea mixture in a long line down the length of each pastry half. Sprinkle the grated cheese on top of the chickpea mixture.  Add a little water along the pastry edge and roll the pastry over to seal. 
  • Cut your large rolls into smaller rolls and add to a lined baking tray.
  • Brush the rolls with the remaining egg (lightly beaten) and sprinkle with sesame seeds. Bake for 30 minutes or until golden brown.


  • If you have some of the chickpea mixture leftover – you could make extra veggie sausageless rolls for the freezer.  Freeze once assembled and before cooking.
  • Otherwise, the leftover mixture can be used as burger patties and will make a delicious lunch or dinner.


Calories: 129kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 59mg | Potassium: 82mg | Fiber: 2g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
No Comments

Post A Comment
Recipe Rating