Pumpkin Seed Sausage Rolls

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

I like to keep blocks of puff pastry (which are cheaper than the ready-rolled kind) in the freezer, as they make a quick and convenient base — or topping — for sweet or savoury pies, tarts and galettes. This is my vegetarian version of the ever-popular sausage roll.


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 150 g /


  1. To make the filling, heat the oil in a large frying pan/skillet over a medium heat. Add the onion and fry for 5 minutes until softened, then add the mushrooms and cook for another 5 minutes until tender. Stir in the pumpkin seeds and cook for 3 minutes, stirring occasionally, until they start to pop and smell toasted. Add the sundried tomatoes and leave to cool a little bef