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Veggie sausage rolls

Veggie sausage rolls


This twist on a classic has a tasty, meat-free filling with pockets of melting Brie

  • Feeds 24 Feeds 24
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    388kj 93kcal
  • Fat
    Med 7%
  • Saturates
    Med 11%
  • Sugar
    Low 7%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 9g

Bring Co-op to your front door

Big Bag Option


  • 1 tbsp Co-op olive oil
  • 200g Co-op British leeks, thinly sliced
  • 1/2 tsp dried thyme, plus extra to sprinkle
  • 200g Co-op British Brussels sprouts, thinly sliced
  • 160g Co-op British carrots, grated
  • 50g white breadcrumbs
  • 60g Co-op Somerset Brie, diced
  • 2 Co-op British free range eggs, beaten
  • 320g sheet ready rolled puff pastry
  • 100g Co-op cranberry sauce


  1. Heat the oil in a pan, add the leek and thyme, cover and cook for 5 mins
  2. Add the sprouts and carrot, season, cover and cook for 10 mins more
  3. Cool for 3 mins, then stir in the breadcrumbs, Brie and half the egg
  4. Preheat the oven to 200°C/fan 180°C/Gas 6
  5. Line a large baking tray with greaseproof paper
  6. Unroll the pastry, keeping it on the paper, and cut down the middle to make 2 long rectangles
  7. Spread half the cranberry sauce down the centre of each, then spoon the filling down the middles, moulding into a thin sausage shape
  8. Brush some egg down one of the long edges
  9. Lift the opposite edge up and over the filling and seal with a fork
  10. Repeat
  11. Slice each into 12 pieces
  12. Brush with egg and sprinkle with a little thyme, then bake for 25 mins until crisp and golden