Description
These vegan harissa sausage rolls wrap a savory filling of sweet onion, garlic, thyme, vegan cheese and smoky harissa in crisp, golden puff pastry. Make them ahead for parties, appetizer tables, picnics or savory snacks.
Ingredients
Scale
ngredients — For the Harissa Filling
- Olive oil, for sautéing
- 1 red onion, finely diced
- 4 garlic cloves, crushed
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 4 thick slices bread or 2 large bread rolls
- 100 g (approximately 1 cup) vegan cheddar, grated
- 3 tablespoons vegan cream cheese
- 1 tablespoon harissa paste
- Salt and black pepper, to taste
- Small splash of water, only if needed
Ingredients — For the Pastry
- 1 package (320–350 g) ready-rolled puff pastry
- 1 tablespoon plant milk
- Small pinch ground turmeric
- White, black or mixed sesame seeds, for topping
Instructions
Instructions
- Heat a little olive oil in a skillet over medium heat. Add the red onion and cook for approximately 5 minutes, stirring occasionally, until softened.
- Add the garlic and thyme and cook for 1 minute. Remove the skillet from the heat and allow the mixture to cool briefly.
- Place the bread, vegan cheddar, vegan cream cheese, harissa, cooked onion mixture, salt and black pepper in a food processor.
- Pulse until the filling is slightly sticky and holds together when pressed. If it remains dry and crumbly, add a very small splash of water and pulse again.
- Unroll the puff pastry and cut it lengthwise into three equal strips.
- Divide the filling into three equal portions. Shape each portion into a long sausage and place it along one edge of a pastry strip.
- Mix the plant milk with the ground turmeric. Brush a little mixture along the opposite edge of each pastry strip.
- Roll the pastry around the filling. Press the seams together, crimp them with a fork and place the three pastry logs seam-side down.
- Refrigerate the filled pastry logs for 30 minutes.
- Near the end of the chilling time, preheat the oven to 400°F (200°C), or 355°F (180°C) for a fan oven. Line a large baking tray with parchment paper or a silicone baking mat.
- Use a sharp knife and a gentle sawing motion to cut each chilled log into four equal pieces, making 12 sausage rolls.
- Arrange the rolls on the prepared tray with space between them. Brush the tops with the remaining turmeric milk and sprinkle with sesame seeds.
- Bake for 15 minutes. Turn the tray and bake for another 15 minutes, or until the pastry is puffed, crisp and deeply golden.
- Allow the sausage rolls to rest for 5–10 minutes before serving.
Notes
Notes
- The 50-minute preparation time includes 20 minutes of active preparation and 30 minutes of chilling.
- Harissa varies in heat between brands. Taste yours before adding the full tablespoon.
- Rose harissa can replace regular harissa.
- For milder rolls, replace the harissa with sun-dried tomato paste.
- The filling should feel slightly sticky and hold together when pressed.
- Add water only when the filling remains dry and crumbly.
- Chilling the filled pastry logs helps them hold their shape and makes them easier to cut.
- Check the puff pastry and other packaged ingredients to ensure they are vegan.
- Refrigerate cooled leftovers in an airtight container for up to 5 days.
- Reheat in the oven or air fryer to restore the crisp pastry.
- Freeze cooled sausage rolls for up to 3 months.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: North African-Inspired