Christmas Savoury Roulade

Sally Thompson

Vegan baking

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  1. 1 Sheet of Jus Rol Puff Pastry
  2. Filling:
  3. 1 – 2 Packs of Stuffing Mix (a flavour of your choice – I use Sainsbury’s Taste the Difference Chestnut, Cranberry and Orange)
  4. 2 Linda McCartney Rosemary and Red Onion Sausages, cooked and diced
  5. Approx. 8 chopped Pre-cooked Chestnuts (I use Merchant Gourmet)
  6. Approx. 4 chopped and lightly fried Chestnut Mushrooms
  7. Additional Seasonings (to suit your taste)

Perfect with your Christmas dinner and gravy, or as a cold slice as part of a family buffet with Christmas spiced chutney.


Serves 4 – 6

Soak the stuffing mix, precooked chestnuts and precooked sausages for 15 minutes. Leave to cool or place in the fridge overnight.

When preparing to cook, preheat the oven to 200C.


  • Place the filling in a line down the centre of the unrolled puff pastry sheet.
  • Wrap the pastry around the filling and seal.
  • Slice some diagonal lines along the top of the pastry and brush with a small amount of oil.
  • Place in the oven and cook for approximately 40 minutes, or until golden brown and the pastry has cooked through.
  • Leave to cool and serve at a family buffet with Christmas chutney, or serve with your Christmas dinner covered in gravy. Yum!

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