Vegetarian Sausage & Parmesan Plait

Meat-free sausages combine with Parmesan in a golden, braided puff pastry plait – a fun twist on sausage rolls that’s easy to slice and share.

Serves 4–6 (Prep 20 mins, Cook 30–35 mins)

Ingredients

• 6 vegetarian sausages (any kind you like; meat-free Cumberland-style work well)
• 3–4 tablespoons grated Parmesan cheese (or vegetarian hard cheese alternative)
• 1 sheet of ready-rolled puff pastry (approx. 320g)
• 1 small onion, finely chopped (optional, for extra flavour)
• 1 teaspoon olive oil (if using onion)
• Salt and freshly ground black pepper, to taste
• 1 egg (for egg wash) or milk/plant milk for a veggie-friendly glaze
• Optional: pinch of dried thyme or sage for extra herby flavour

Method

1. Preheat the oven: Set your oven to 200°C (180°C fan) / 400°F / Gas mark 6. Line a baking tray with parchment paper.
2. Prepare the filling: If using onion, sauté it in a teaspoon of olive oil over medium heat until soft and golden, then let cool slightly. Peel the vegetarian sausages (remove the outer casing if present) and place the insides in a mixing bowl. Mash thoroughly with a fork until smooth. Add the grated Parmesan, a good pinch of salt, and black pepper to taste. Stir in the cooked onion (if using) and optional herbs. Mix everything together into a cohesive filling.
3. Prepare the pastry: Unroll the puff pastry onto the baking paper-lined tray. Visually divide the sheet into thirds lengthways (do not cut yet). Spoon the sausage mixture down the centre third, shaping it into a log.
4. Create the plait: On both outer thirds of the pastry, cut diagonal strips about 2cm wide using a knife or scissors. Fold the strips over the filling alternately, left then right, overlapping to create a braid/plait pattern. Tuck in the ends neatly.
5. Glaze and bake: Brush the pastry with beaten egg or milk to give it a golden finish. Bake in the preheated oven for 30–35 minutes, or until puffed up and golden brown.
6. Serve: Allow to cool for a few minutes before slicing.