Flaky Vegan Puff Pastry Sausage Rolls (Two Filling Options!)

There’s something irresistible about a golden, flaky sausage roll — and this vegan version delivers all the savory satisfaction you're looking for! Using easy grocery-store puff pastry (Pepperidge Farm works perfectly) and your choice of Abbot’s Butcher Italian Crumbles or Field Roast Smoked Apple & Sage Sausages, you can create a delicious appetizer, snack, or light meal in under an hour.

Why this recipe works:

The ingredients are easy to find in any supermarket. You can make this ahead and hold until you need to bake it, or even better, freeze the sausage rolls for convenience. Finally, these two recipes can be easily customized by using different versions of the Abbot's or FieldRoast products, or adding kale or mushrooms.

The recipe below is for four sausage rolls, but I strongly recommend using the entire package of puff pastry - for eight rolls. Simply double the ingredients for the larger recipe. This way, you're not left storing a single sheet of puff pastry or the remainder of the Abbot's crumbles. It's just as easy to make eight as four, and believe me, you'll be glad the have 'em all in the freezer!

Base Ingredients - for four vegan sausage rolls

• 1 sheet Pepperidge Farm Puff Pastry, thawed

• 1 Tbsp olive oil or vegan butter

• ½ medium onion or 2 shallots, finely diced

• 2 cloves garlic, minced

• ½ cup panko breadcrumbs

• 1–2 tsp fresh herbs (thyme, sage, or parsley — optional)

• 1 Tbsp plant milk (for brushing pastry)

• Salt and pepper, to taste

  
  

Filling Options - for four vegan sausage rolls

• A. Abbot’s Butcher Ground "Beef" Crumbles (about 1 cup) or

• B. Field Roast Smoked Apple & Sage Sausages (2 links, finely chopped)

Here's how you do it:

1. Prepare the puff pastry for the vegan sausage rolls

• Thaw pastry until pliable but still cold.

• If you're not going to freeze them, preheat oven to 400°F (200°C) and line a baking sheet with parchment.

2. Sauté the aromatics

• Heat oil in a skillet over medium.

• Add onions or shallots; cook 3–4 minutes until translucent.

• Stir in garlic; cook another 30 seconds until fragrant.

• Remove and reserve while you prepare/cook the Abbott's or Field Roast part of the recipe.

3. Make the vegan sausage roll filling

Option A — Abbot’s Butcher Ground "Beef" Crumbles ( or other versions )

• Add crumbles to the pan; cook 3–4 minutes, stirring.

• Stir in panko and reserved onion/shallot/garlic mixture. Season to taste.

• Optional: add a pinch of red pepper flakes.

• Remove from heat; cool slightly.

I've recently noticed the Italian Sausage version of Abbot's at my local Whole Foods!

Option B — Field Roast Smoked Apple & Sage

• Pulse roughly chopped vegan sausages in a food processor until it resembles coarse crumbles. Don't over process.

• Add to skillet and sauté 2–3 minutes.

• Mix in panko and reserved onion/shallot/garlic mixture. Season to taste. Remember that the sausage is already seasoned.

• Cool slightly.

You can try any of these delicious Field Roast variations!

Assemble the Rolls

• Roll puff pastry lightly to smooth seams.

• Cut into 4 equal portions per sheet of puff pastry

After lightly rolling out the sheet of puff pastry, using a sharp knife, cut it into equal portions

• Using your hands, gently form a 'log' of cooled vegan filling and lay in a line down the middle.

Lay filling along the middle of each portion

• Lightly brush plant milk on the opposite edge and gently roll the puff pastry tightly without overstretching it.

• Place seam-side down.

Roll 'em up and add a slash so the pastry can puff up in the oven

• Using a sharp paring knife, add 2-3 of 'slices' diagonally on the top.

• If cooking immediately: Arrange on baking sheet, brush tops with plant milk, and sprinkle with flaky salt.

• If freezing for later use, gently roll each 'sausage' roll in plastic wrap and lay them on a small tray or quarter sheet pan. Put that in the freezer. When the individual rolls are frozen, you can simply add them to a zip-lok bag for freezer storage.

5. Bake

Bake frozen rolls for 25–30 minutes, until puffed and deeply golden. Cool for 5 minutes before serving.

I bake the thawed sausage rolls in my Instant Pot Vortex Plus air fryer at 400 degrees and they only take about 12-15 minutes. Times will vary depending on the air fryer you have.

Serving Suggestions

• Serve with Dijon mustard, tomato chutney, or vegan aioli.

• Add finely sliced (Chiffonade) greens like spinach or kale to the filling for extra nutrition.

• For a cozy brunch twist, drizzle a little maple syrup in the filling before rolling.

• Spread some pesto on the inside of the pastry before adding the filling and rolling.

Make-Ahead & Freezing Cheat Sheet

Make Ahead

• Assemble and refrigerate up to 1 day ahead.

• Brush with plant milk before baking at 400°F (200°C) for 25–30 minutes.

Freeze Unbaked

1. Freeze unbaked rolls, tightly wrapped in plastic wrap, on a tray until solid.

2. Transfer to an airtight container or a zip-lok bag.

3. You can bake straight from frozen for 25-30 minutes, or from thawed about 15 minutes (that's what I do in my Instant Pot Vortex air fryer).

   
   

Freeze After Baking

1. Cool completely; wrap airtight.

2. Reheat at 375°F (190°C) for 10–12 minutes. (Avoid microwaving — it softens the pastry.)

Pro Tips

• Always cool your filling before assembling — it keeps the pastry flaky.

• Use a sharp knife for clean cuts.

• For a bakery-style shine, add a touch of maple syrup to your plant milk wash.

  
  

Final Thoughts

These flaky vegan puff pastry sausage rolls are a crowd-pleasing favorite — equally at home on a brunch table, a holiday platter, or your own cozy kitchen counter. With Abbot’s Butcher Italian Crumbles, you get a savory kick; with Field Roast’s Apple & Sage, a hint of sweetness and smoke. Whichever you choose, the result is pure plant-based comfort food.