Classic British Mushroom and Onion Sausage Rolls Recipe
Classic British Mushroom and Onion Sausage Rolls are savory pastry treats filled with a flavorful blend of finely chopped mushrooms, onions, herbs, and seasoned breadcrumbs. Wrapped in flaky puff pastry and baked until golden, these vegetarian sausage rolls are perfect for snacks, parties, or as a delicious teatime treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Filling
- 3 tablespoons (45 ml) olive oil
- ½ pound (225 grams) brown mushrooms, finely chopped
- ½ cup (64 grams) onion, peeled and finely chopped
- 4 tablespoons (40 grams) plain breadcrumbs
- ¼ cup (60 ml) whole milk
- Pinch of salt (to taste)
- Small pinch ground ginger
- Small pinch ground nutmeg
- ¼ teaspoon (1.25 grams) dried sage
Pastry
- 1 sheet puff pastry, defrosted and kept cold
- 1 egg, beaten (for egg wash)
Instructions
- Cook the Mushrooms and Onions: Heat olive oil in a large non-stick frying pan over medium-high heat. Add chopped mushrooms and onions, cooking for 3 to 4 minutes while stirring frequently until they soften and release moisture. Avoid browning. Remove from heat and transfer to a large bowl to cool.
- Hydrate the Breadcrumbs: Place breadcrumbs in a small bowl and pour about half of the milk over them. Stir until evenly moistened. Add more milk if necessary until the breadcrumbs absorb all liquid.
- Mix and Taste the Filling: Add hydrated breadcrumbs, salt, ground ginger, nutmeg, and dried sage to the cooled mushroom and onion mixture. Stir well to combine. Taste and adjust seasoning as needed. Test mixture by squeezing a handful; it should hold shape like a sausage. If too wet or crumbly, add more dry breadcrumbs until binding properly. Optionally, refrigerate the filling at this stage if preparing ahead.
- Preheat and Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roll and Cut Pastry: On a lightly floured surface, roll puff pastry into a 10 inch by 13 inch (25.5 x 33 cm) rectangle. Cut pastry lengthwise into two strips approximately 5 inches by 13 inches.
- Assemble and Seal Rolls: Divide filling into two equal parts. Shape each into a long sausage log and place down center of each pastry strip. Brush one long edge of each pastry strip with beaten egg. Roll the opposite edge over the filling, tucking it over the egg-washed edge, and firmly pinch edges to seal.
- Slice, Egg Wash, and Bake: Using a sharp knife, cut each roll into desired sizes—either large 5-inch rolls or smaller bite-sized pieces. Place rolls seam-side down on the baking sheet. Brush tops generously with remaining egg wash. Bake for 20 minutes, turning the tray halfway, until puffed, flaky, and golden brown. Let cool slightly before serving.
Notes
- Use finely chopped mushrooms and onions to ensure the filling binds well and cooks evenly.
- If the filling feels too wet, add extra dry breadcrumbs to absorb moisture without drying it out.
- Keeping the puff pastry cold before baking ensures it puffs properly and becomes flaky.
- These sausage rolls can be made ahead; refrigerate the filling or assembled rolls before baking.
- Adjust seasoning to taste, especially salt and herbs, for a personalized flavor.
- Serve warm or at room temperature for best texture and taste.
