I absolutely love the texture and flavour of pastry, but for the longest time I struggled to find a vegetarian sausage roll that really satisfied me. That is, until I created my own chickpea-based version.
And let me tell you, it’s delicious.
At this time of year, my garden is overflowing with fresh leeks and spinach, so including both was an easy decision. They pair beautifully with chickpeas, which are the heart of the filling. A humble tin from the pantry, but endlessly versatile. I can already imagine swapping in different vegetables as the seasons shift. Beetroot and silverbeet in autumn, grated courgette and mint in summer, or roasted pumpkin and sage in winter.
The filling is incredibly easy to make. You can blend everything in a food processor using pulse mode, or mash it by hand with the back of a fork. Either method works, but make sure not to overdo it. You want to keep some of that lovely chickpea texture. A bit of chunkiness gives the roll substance and makes each bite more enjoyable.
To boost flavour, I added a generous spoonful of homemade chutney. It brings a subtle sweetness, a gentle tang, and a vibrant splash of colour. It blends beautifully with the chickpeas and adds something a little special to the filling…and a great way to use the last scrapings of the chutney jar not go to waste!
If you’re not a fan of feta, or prefer a dairy-free version, you can easily swap it for a tin of drained lentils. This also gives the filling more depth and protein. What I love most is how playful and flexible this recipe can be. Here are a few other combinations to try:
- Broccoli and feta with lemon zest
- Curried potato and spring onion
- Orange kumara and caramelised red onion
- Mushroom and thyme with garlic and a touch of balsamic
You can also elevate the mix with pantry extras like pine nuts, pumpkin seeds, sun-dried tomatoes, or loads of fresh herbs. A sprinkle of sesame seeds or dukkah on top of the pastry before baking gives a lovely texture and makes them look extra special.
These rolls are perfect for lunches, picnics, party platters, or even as a light dinner served with a green salad and a dipping sauce. They freeze well too, so you can make a batch ahead of time and pop them in the oven whenever you need something warming and satisfying.
There’s something incredibly rewarding about making your own savoury rolls from scratch, especially when the filling is homegrown, homemade, and full of flavour. Whether you’re vegetarian, looking to cut back on meat, or simply in the mood for something hearty and wholesome, these chickpea rolls are definitely worth a try.
Here is my take on the vegetarian version of the ‘sausage roll’:
Chickpea Roll
Ingredients
- 3 sheets savoury pastry
- 1 small leek
- 1 tsp garlic, minced
- nob of butter/dash of oil
- 1 can of chickpeas, drained
- 1 tsp of coriander
- 1/8 teaspoon salt
- 1 large handful of spinach leaves
- 150g feta
- 3 Tbsp of your favourite chutney
- egg, beaten
Method
- Preheat oven to 200°C.
- Defrost savoury pastry sheets.
- Meanwhile, in a fry pan saute the leek and garlic together in the butter and oil, for several minutes until soft. The butter gives it a lovely flavour and the oil stops it from burning.
- In a large bowl add chickpeas and mash with the back of a fork (or use a blender on ‘pulse’). Mix chickpeas, coriander, spinach and feta together. Salt, mix sauteed leek and fold together.
- Cut sheets of thawed savoury pastry in half. Spread the chickpea mix along the centre of each half.
- With clean hands roll into sausage shape, secure with a dab of milk. Brush pastry top with beaten egg.
- Either keep in long rolls, or cut into bite sized pieces.
- Bake for 30-40 minutes until golden brown. Test to ensure pastry is cooked right through.
