Vegan Sausage roll

Made with
Small Chunk Pickle
Ready in
45 mins

Easy to scale up or serve as dishes in your restaurant.


  • 1 tbsp olive oil
  • ½ an onion, finely diced
  • 1 clove of garlic, finely diced
  • 6 sprigs of sage, finely chopped
  • 800g chestnut mushrooms, finely diced
  • 50g roasted walnuts, finely chopped
  • 50g roasted hazelnuts, finely chopped
  • 50g roasted cashew nuts, finely chopped
  • 200g vegan cheese, grated
  • 1 roll of shop-bought puff pastry
  • 3-4 tbsp Branston’s Small Chunk Pickle
  • Vegan butter to glaze


  • Preheat the oven to 200c.
  • Soften the onion, garlic, sage and mushrooms in a large pan for 10-15 minutes, then turn off the heat and stir in the roasted nuts and grated vegan cheese.
  • Cut a sheet of puff pastry in half, widthways; spread Branston’s Small Chunk Pickle down the centre of each half and top with the mushroom mixture.
  • Fold each sheet of pastry over the filling and crimp around the edges with a fork to seal. Gently score each roll and brush with vegan butter.
  • Place your vegan sausage rolls on a lined baking tray and bake in the oven for 25 minutes until golden and puffed out.