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'Squashage' rolls (Ve)

Updated: Jul 30, 2019

I hope you like discovering this great vegetarian/vegan alternative to sausage rolls that is made of natural ingredients and irresistible!


1 large butternut squash

1 teaspoon dried chilli

olive oil

1 onion

1 cloves of garlic

½ bunch of fresh sage

50 g feta cheese or 30g vegan parmesan (optional) or a plant-based cream cheese

plain flour, for dusting

500g vegan puff pastry e.g. Jus Roll ready-to-roll puff pastry


Preheat the oven to 180ºC or Gas Mark 4.

Peel and deseed the squash, then cut into large wedges (see tips). Place it in a roasting tin, sprinkle over the chilli and drizzle with olive oil.

Make sure all the squash is coated, then place in the oven and roast for 35 to 40 minutes. Remove and cool.

Peel and finely chop the onion and garlic then fry in some oil over a medium heat for 10 minutes until soft. Add the garlic and sage. Continue to fry for 3 to 4 minutes. Place the onion mixture in a bowl with the squash and chopped feta (if using) or vegan parmesan and gently mash together.

Roll out your pastry on a floured surface into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces (or use ready rolled and just slice in half). Place a spoonful of filling down the centre of your pastry, then fold the pastry over, using a little oil to seal the edges (press down with a fork).

Cut each into 8 equal-sized pieces and place on a lined baking tray. Brush with a little olive oil bake for 20 to 25 minutes until golden.

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