These dairy-free sausage rolls are a classic British bakery favorite made completely without butter or milk. A savory, herby pork filling is wrapped in a crisp, golden puff pastry that uses dairy-free margarine or oil, giving you all the flaky texture and rich flavor of the original. They’re perfect for parties, lunchboxes, or a comforting snack, and no one will guess they’re dairy-free.
Ingredients
- 1 lb (450 g) ground pork (or a mix of pork and beef)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 garlic clove, minced
- 1/2 cup (50 g) dairy-free breadcrumbs (use gluten-free if needed)
- 1/4 cup (60 ml) unsweetened dairy-free milk (oat or soy work well)
- 1 large egg, beaten (for the filling and egg wash)
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sheet (about 10×15 in / 25×38 cm) dairy-free puff pastry, thawed if frozen
- 1 tbsp dairy-free milk (for the egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground pork, chopped onion, garlic, breadcrumbs, dairy-free milk, half of the beaten egg (reserve the other half for the egg wash), sage, thyme, salt, and pepper. Mix well with your hands or a spoon until everything is evenly combined.
- On a lightly floured surface, roll out the puff pastry sheet slightly to smooth any creases. Cut it lengthwise into 4 equal strips, each about 2.5 inches (6 cm) wide.
- Divide the meat mixture into 4 equal portions. Shape each portion into a long log and place it down the center of each pastry strip.
- Brush one long edge of each pastry strip with a little water. Fold the other edge over the filling and press the edges together to seal. You can crimp with a fork for a decorative finish.
- Cut each long roll into 3 equal pieces (about 3 inches / 7.5 cm each). Place them seam-side down on the prepared baking sheet, leaving a little space between each.
- Mix the remaining beaten egg with the 1 tbsp dairy-free milk to make an egg wash. Brush the tops of each sausage roll with the egg wash. This helps them brown beautifully.
- Bake for 20-25 minutes, until the pastry is puffed and golden brown and the filling is cooked through. To be sure, insert an instant-read thermometer into the center of a roll; it should read 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Let cool on the baking sheet for 5 minutes before serving warm or at room temperature.
Tips
- Keep the pastry cold: Work quickly and keep the puff pastry chilled until you’re ready to use it. If it gets too warm, it will be sticky and hard to handle. Pop it back in the fridge for 10 minutes if needed.
- Don’t overmix the filling: Overmixing can make the sausage meat tough. Mix just until the ingredients are combined.
- Seal well: Make sure the edges are pressed firmly to prevent the filling from leaking out during baking. A little water on the edge acts like glue.
- Make ahead: You can assemble the sausage rolls up to a day ahead, keep them covered in the fridge, and bake them just before serving. Add a couple of minutes to the baking time if they go in cold.
Serving Suggestions
Serve these sausage rolls warm with a dollop of dairy-free ketchup, brown sauce, or a tangy chutney. They’re great alongside a fresh green salad, or as part of a picnic spread with pickles and olives. For a heartier meal, pair them with a bowl of tomato soup.
Variations
- Spicy: Add 1/2 tsp chili flakes or a dash of hot sauce to the filling for a kick.
- Herby: Swap the dried herbs for 2 tbsp fresh chopped parsley and 1 tbsp fresh chives.
- Veggie: Replace the pork with 1 cup (200 g) cooked lentils and 1 cup (150 g) finely chopped mushrooms, sautéed until soft. Omit the egg and use an extra 2 tbsp dairy-free milk to bind.
- Cheesy: Add 1/2 cup (50 g) dairy-free shredded cheddar-style cheese to the filling for a melty, savory note.
Storage and Reheating
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, until heated through and crisp. You can also freeze baked sausage rolls for up to 2 months; thaw overnight in the fridge and reheat as above. For unbaked rolls, freeze them on the baking sheet until solid, then transfer to a freezer bag; bake from frozen, adding 5-7 minutes to the cooking time.
Frequently Asked Questions
Can I use regular puff pastry instead of dairy-free? Yes, if you don’t need the recipe to be dairy-free, regular puff pastry works perfectly. Just check the label to make sure it doesn’t contain dairy if that’s a concern.
What can I use instead of egg for the egg wash? For a dairy-free and egg-free wash, mix 1 tbsp dairy-free milk with 1 tsp maple syrup or agave. This will give a golden, shiny finish. You can also just brush with a little extra dairy-free milk.
My sausage rolls leaked in the oven. What went wrong? This usually happens if the pastry wasn’t sealed well or if the filling was too wet. Make sure to press the edges firmly and don’t overfill the rolls. Also, avoid using very watery vegetables in the filling without cooking them first.
Can I make these gluten-free? Absolutely. Use gluten-free breadcrumbs and a gluten-free puff pastry. Many brands make good gluten-free puff pastry, though the texture may be slightly more crumbly.
How do I know when they’re done without a thermometer? The pastry should be deep golden brown and puffed. The filling should feel firm when pressed gently, and the juices should run clear. A thermometer is the most reliable way to ensure the center reaches 160°F (71°C).
Can I use ground turkey or chicken? Yes, but keep in mind that poultry is leaner, so the rolls may be a bit drier. Add an extra tablespoon of dairy-free milk or oil to the filling to help keep them moist. Poultry must be cooked to 165°F (74°C).
Related
- Tamarind Fried Rice: Tangy, Savory, and Easy
- Tamarind Rice Suppliers in Bukit Batok: A Home Cook’s Guide
- Sandwich Dhokla Ingredients: Full Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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