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 on Christmas day.
But vegetarians needn’t be short changed at 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, caramelised onions and harissa. Pumpkin and harissa just is one of my favourite flavour 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 good quality all butter puff pastry, such as Careme. It really does make a big difference.
Make mini sausage rolls to serve at a Christmas cocktail party, or even as the vegetarian main course option at your Christmas 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 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 flavours tend to infuse further overnight.
12 Treats of Christmas
Don’t forget to check out the other delicious treats in my 12 Treats of Christmas series.
Pumpkin & Harissa vegetarian sausage rolls
- 1 kg of butternut pumpkin
- 1 tbsp of olive oil
- 1 large brown onion finely chopped
- 1 red capsicum roasted and seeds and skin removed
- 2 red chilli's seeds and top removed and roughly chopped
- 2 cloves fat of garlic
- 1 tsp heaped of ground cumin
- 1 tsp heaped of ground coriander
- 1 tsp of fine sea salt
- 1 tbs of olive oil
- 1/4 of parsley finely chopped
- salt and pepper to taste
- 2 x 375g sheets of Careme all butter puff pastry thawed
- 1 egg beaten
- 2 tbs of sesame seeds
- Preheat the oven to 200 Celsius (390 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 take the peeled capsicum and add to a food processor along with the chilli's, garlic, cumin, coriander, sea salt and olive oil. 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 Careme 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 in a preheated oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes, or until puffed and golden.
Can be made 1 day ahead and reheated before serving. Uncooked sausage rolls can be frozen and baked for 25 to 30 minutes or until golden.