Mushroom Sausage Rolls
with a pickled walnut ketchup.
These mushroom sausage rolls are rich, savoury and deeply satisfying — the mix of chestnut mushrooms, walnuts, thyme and soy creates a proper “sausagey” depth without using any meat. Don’t skip the ketchup - it’s super easy to make and it adds sweetness and acidity that cuts through the pastry beautifully.
They pair perfectly with this Austrian white blend from Forest Wines. Use code ‘CCCJAN15’ for 15% off your order (valid until 15th Feb 2026).
Over 18s only - Please drink responsibly.
Makes 12 small sausage rolls
Tips & Tricks:
Pastry: Most ready-rolled puff pastry is usually vegan but always double check the label and brands do vary.
Make-Ahead: Chill or freeze the assembled rolls; bake straight from frozen with a few extra minutes.
Ketchup: This can be made in advance and stored in the fridge, or frozen until needed. Serve any leftovers with your Sunday roast, pop it in a burger, or use it in a bacon sandwich! It’s very versatile (similar vibe to British ‘Brown Sauce’)
Ingredients.
1 white onion
6 cloves garlic
2 tbsp extra-virgin olive oil
450g / 5 cups chestnut mushrooms
2 tsp dried thyme
4 tbsp soy sauce
1 cup / 120g walnuts
10g fresh parsley
3 tbsp nutritional yeast
1 ready-rolled puff pastry sheet
1 tbsp plant butter spread
For the Pickled Walnut Ketchup:
170g pickled walnuts, plus 100ml pickling vinegar
50g dark brown sugar
50g light brown sugar
Equipment.
large oven tray
saucepan
deep saute/frying pan
blender
food processor
pastry brush
Method.
Make the ketchup: heat the pickling vinegar with both sugars in a saucepan and stir until dissolved.
Add to a blender along with the pickled walnuts and blend until super smooth. Transfer to a bowl and refrigerate until needed. (You may wish to freeze half as you won’t need it all)
Make the sausage roll filling: Add the onion and garlic to a food processor and pulse until finely diced.
Heat the oil in a large frying pan over medium heat. Add the onions, garlic and thyme, cooking for around 10 minutes until soft and translucent.
Wipe the mushrooms clean and pulse them in the processor until finely chopped (you may need to do this in batches).
Turn the heat up to high, add the mushrooms and a generous pinch of salt, and cook for about 10 minutes until caramelised and the liquid has fully evaporated.
Finish by blitzing the (normal) walnuts, along with the parsley, to a breadcrumb-like consistency.
Transfer everything to a bowl , along with the nutritional yeast and soy sauce, and stir to combine. Taste and adjust seasoning. Allow to cool slightly before assembling.
Heat the oven to 200°C fan / 220°C conventional / 430°F. Remove the puff pastry from the fridge 10 minutes before assembling.
Lay the pastry sheet out flat and cut it in half so you have 2 roughly A5 sized pieces.
Spoon half the mushroom mixture in a long strip down the centre of each piece, leaving a 2cm border on each side for sealing, but taking it right to either end.
Use the baking paper underneath to lift the pastry up and over the filling on each one, rolling it tightly into a long log. Press the seam firmly to seal then crimp with a fork
Cut each long roll into 6 equal pieces (12 sausage rolls total).
Brush with melted (plant-based) butter and bake for around 20 minutes, or until the pastry is golden and crisp.
Serve the sausage rolls warm with the walnut ketchup for dipping.
