Pumpkin Vegetarian Sausage Rolls

These Pumpkin & Harissa Vegetarian Sausage Rolls wrap flaky, buttery puff pastry around a smoky, spiced filling of roasted pumpkin, caramelized onion and homemade harissa. They're the kind of party food that disappears first, and they're sure to make both vegetarians and meat eaters happy.

Being vegetarian for the last 20 years, I've been through many a holiday feast feeling a little disappointed in the vegetarian offerings. While I'm not one to quibble about a plate of roasted vegetables, it's much nicer to have something a little bit special at Thanksgiving or Christmas (my Mushroom Wellington is another favorite). Pumpkin and harissa is one of my favorite flavor combinations, and it works wonderfully in these rolls. Serve them at a cocktail party, as the vegetarian main at a holiday lunch, or any time of the year. Oh, and they're delicious cold too!

Key Ingredients & Substitutions

• Pumpkin. Butternut squash (called butternut pumpkin in Australia) is ideal because its flesh is sweet, dense and not too watery. Kabocha or sugar pie pumpkin also work. Roasting rather than boiling is key, since it concentrates the flavor and keeps the filling from turning soggy. If you're new to it, here's how to roast butternut squash.
• Harissa. The recipe makes a quick, fresh harissa from jarred roasted red pepper, fresh red chiles, garlic, cumin and coriander. It's bright and smoky rather than fiery. In a hurry? Swap in 3 to 4 tablespoons of good store-bought harissa paste, adding it a spoonful at a time since brands vary a lot in heat.
• Feta. An optional handful of crumbled feta adds salty, creamy pockets that play beautifully against the sweet pumpkin and spicy harissa, the same combination as these Spiced Pumpkin and Feta Tarts. Use a vegan feta to keep the rolls plant-based.
• Puff pastry. For a special occasion, it pays to buy a good quality all-butter puff pastry; it really does make a big difference in flavor and flakiness. Many regular supermarket brands are made with vegetable oil instead of butter, which makes them accidentally vegan. You can also make your own vegan puff pastry.
• Caramelized onion and parsley. Slowly softened onion adds sweetness and body to the filling, while fresh parsley keeps it tasting fresh. Cilantro or mint are nice swaps.
• Egg wash and sesame seeds. Beaten egg seals the rolls and gives them a glossy golden finish, and sesame seeds add crunch. See the vegan section below for an egg-free glaze.

How to Make Vegan Sausage Rolls

Looking for vegan sausage rolls? This recipe is already vegan at heart, since the filling is all vegetables and spices. Only three simple swaps are needed:

1. Use vegan puff pastry. Check the label for a dairy-free brand (many store-bought sheets use oil rather than butter), or make homemade vegan puff pastry.
2. Swap the feta for vegan feta, or simply leave it out. The rolls are full of flavor either way.
3. Replace the egg wash with 2 tablespoons of unsweetened plant milk whisked with 1 teaspoon of olive oil or maple syrup. Use it to seal the pastry seams and brush the tops, and the sesame seeds will stick just as well. The rolls will be a little paler, but still golden and crisp.

Helpful Tips

Cool the filling completely. Warm filling melts the butter layers in puff pastry before it even hits the oven, which leads to greasy, flat rolls. Let the roasted pumpkin and onion cool fully, and if the mixed filling feels loose, chill it for 20 minutes before rolling.

Keep the pastry crisp. Mash the pumpkin roughly and drain off any liquid pooling in the bowl so the filling is thick, not wet. Work with pastry that's thawed but still cold, and bake the rolls on a heavy baking sheet lined with parchment paper so the bottoms brown instead of steaming.

Seal the rolls well. Leave a half-inch border of pastry along the far edge, brush it with egg wash using a silicone pastry brush, then roll the pastry over the filling and press the seam firmly. Always bake the rolls seam-side down, so they don't burst open as the pastry puffs.

Make the harissa smooth. Blitz the harissa in a food processor until completely smooth so it spreads evenly through the filling. Taste it first: if your chiles are very hot, add it to the pumpkin a little at a time.

Cut with a sharp knife. Slice the long logs into pieces with a sharp knife in one clean motion rather than sawing, which squashes the pastry layers. Chilling the logs for 10 minutes first makes this even easier.

Variations

• Fully vegan. Use vegan puff pastry, vegan feta (or none) and a plant milk glaze, as explained above.
• Extra protein. Stir in a cup of cooked brown lentils or mashed chickpeas for a heartier, more "sausage-like" filling. For another take, try these Mushroom Lentil Rolls.
• Sweet potato. Roasted sweet potato is a great swap for pumpkin and works with the same method.
• Goat cheese or spinach. Replace the feta with crumbled goat cheese, or fold in a handful of wilted, well-squeezed spinach.
• Different toppings. Swap the sesame seeds for nigella seeds, poppy seeds or a sprinkle of za'atar.
• Main-course size. Cut each strip into two large rolls instead of four small ones and bake for a few extra minutes.

Serving Ideas

As a party appetizer, pile the bite-sized rolls onto a platter with small bowls of dipping sauce: tomato relish, ketchup spiked with a little extra harissa, or a cool yogurt and mint dip all work. They're a great make-ahead option for holiday parties, and they pair well with other finger food like these Bite-Sized Pumpkin Puffs.

For a meal, bake the rolls in larger sizes and serve them with a big green salad or a bowl of roasted pumpkin soup. Because they taste just as good at room temperature, leftover rolls are also perfect for lunchboxes, picnics and road trips. Pack them with some crunchy veggie sticks and a piece of fruit.

Make-Ahead & Freezing

You can make the filling up to 2 days ahead and keep it covered in the fridge. I actually think it tastes better the next day, as the flavors have time to infuse. Baked sausage rolls keep in an airtight container in the refrigerator for up to 3 days. You can bake them the day before a party and reheat them just before serving: warm them on a baking sheet in a 350°F oven for 8 to 10 minutes so the pastry crisps up again. Avoid the microwave, which makes puff pastry soft.

To freeze, assemble and cut the rolls but don't glaze them. Freeze them in a single layer on a lined tray until firm, then transfer to a freezer bag for up to 3 months. Bake straight from frozen: brush with egg wash (or plant milk), sprinkle with sesame seeds and bake at 400°F for 25 to 30 minutes, until puffed and golden. Baked rolls can also be frozen and reheated in the oven for 12 to 15 minutes.

More Vegetarian Party Food

If you love these pumpkin sausage rolls, be sure to check out these other tasty ideas:

• Easy Vegan Pumpkin Recipes
• Mushroom Lentil Rolls (Vegetarian Sausage Rolls)
• Bite-Sized Pumpkin Puffs
• Caramelized Onion Tart

📖 Recipe