Being vegetarian for the last 20 years, I've been through many a Christmas feast feeling a little disappointed in the vegetarian offerings.
A couple of years ago, when we had family over for Christmas lunch, I even forgot to make myself something as I was so focused on making a delicious turkey filled lunch for everyone else!
While I'm not one to quibble about a plate of roasted vegetables, it's definitely much nicer to have something a little bit special, and delicious to eat at the holidays.
But vegetarians needn't be short changed at Thanksgiving or Christmas, because there are lots of delicious options to inspire (check out my Mushroom Wellington for example), and even meat eaters will enjoy them!
And these Pumpkin & Harissa vegetarian Sausage Rolls are sure to make both vegetarians and meat eaters happy.
Flaky buttery pastry encases a filling of roasted pumpkin, caramelized onions and harissa. Pumpkin and harissa are one of my favorite flavor combinations, and it just works wonderfully in these vegetarian sausage rolls.
While you could use any type of puff pastry here, if you want to serve them at Christmas and make them extra special, it pays to get a good quality all butter puff pastry. It really does make a big difference.
But if you'd like a vegan version, you can make your own vegan puff pastry.
These mini pumpkin sausage rolls are perfect to serve at a Christmas cocktail party, or even as the vegetarian main course at your holiday lunch or dinner, or any time of the year.
I made some larger sausage rolls for dinner last night and they went down a treat with a big green salad. Oh and they are delicious cold too!
You can also makes these Pumpkin and Harissa vegetarian sausage rolls the day before your Christmas party and reheat just before serving.
I actually think this makes the filling taste better as the flavors tend to infuse further overnight!
More Vegetarian Recipes
If you love these pumpkin sausage rolls, be sure to check out these other tasty ideas:
- 2 ¼ lb butternut pumpkin aka butternut squash
- 1 tbsp olive oil
- 1 onion large, finely chopped
- 1 roasted red pepper jarred type with skins and seeds removed
- 2 red chile pepper seeds and top removed and roughly chopped
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine sea salt
- 1 tbsp olive oil
- ¼ cup fresh parsley finely chopped
- salt and pepper to taste
- 2 sheets puff pastry thawed, homemade or store bought
- 1 egg beaten
- 2 tbsp sesame seeds
- Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with non stick baking paper, and if your pumpkin is whole split in half. Drizzle the cut side with the 2 tsp of the olive oil and lightly sprinkle with sea salt. Roast for 45 minutes or until soft and set aside to cool.
- While the pumpkin is roasting place a frying pan over a medium low heat and add a 2 tsp of olive oil and the onion and cook until lightly golden. Remove from the heat and set aside to cool.
- To make the harissa, combine the peeled roasted red pepper, the red chile pepper, garlic, cumin, coriander, sea salt and olive oil in a food processor. Process until smooth.
- Once the pumpkin has cooled remove the flesh and place into a large bowl along with the onion, harissa and parsley. Mix to combine and taste and add salt and pepper to taste.
- To make small sausage rolls cut the puff pastry sheets into thirds (or whatever size you think will work for the pastry you are using). Take spoonfuls of the filling and place along the edge of the pastry and roll the pastry to cover the filling, brushing the edge with egg wash to seal.
- Place on a baking tray lined with baking paper and repeat with the remaining mixture and pastry. Brush the sausage rolls with remaining egg wash and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until puffed and golden.