Mushroom and cranberry rolls

Mushroom and cranberry rolls


Sausage rolls are a Christmas-party staple for many, and there’s no reason for vegetarians or vegans to feel left out with these rich mushroom, sage and onion filled pastries. And remember, a veggie roll is not just for Christmas!

Vegan | Makes 6 | Prep: 20 minutes | Cook: 25-30 minutes


Mushroom and cranberry rolls


150g (5½oz) onions, roughly chopped

2 garlic cloves, peeled

300g (10½oz) mushrooms

215g (7½oz) can chickpeas – 130g (4½oz) drained weight

150g (5½oz) polenta

1 tbsp dried sage

70g (2½oz) dried cranberries

500g (1lb 2oz) vegan puff pastry

Plain flour, for dusting

Salt and pepper



Preheat the oven to 200°C/190°C fan/gas 6. Line a baking sheet with non-stick baking paper.

Put the onions, garlic and mushrooms in a food processor and blitz until finely chopped. Transfer to a large bowl.

Drain the chickpeas – reserving the liquid to glaze the rolls – and rinse. Put the chickpeas in the processor and pulse until roughly chopped but some texture remains. Add to the bowl with the mushrooms, then add the polenta and sage, season well with salt and pepper and mix thoroughly. Add the cranberries and stir through.

Roll out the pastry on a lightly floured surface and trim to a rectangle 45 x 15cm (18 x 6 inches). Wet the long edges with a little water.

Spoon the mushroom mixture in a thick strip along the pastry, slightly to one side, moulding it to a sausage shape with your hands. Fold the pastry over the filling and press the edges together to seal. If you like, you can roll the pastry over so that the join is underneath. Cut into six rolls. Place on the lined baking sheet and score the tops diagonally with a knife, then brush with the reserved chickpea liquid.

Bake for 25–30 minutes until golden and risen. Transfer to a wire rack to cool.


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