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Sausage rolls

The first day of school is upon us, and Flora is sharing three dairy-free back-to-school inspired recipes to ensure your child’s lunchbox is envied on the playground.  


Why not try this plant-based twist on a classic vegan ‘Sausage’ Rolls, each recipe is perfectly created to keep lunchtimes interesting.  


All recipes swap out dairy butter for Flora 100% Natural Ingredients, a delicious plant-based spread that is made from simple, natural ingredients and is also incredibly versatile as it can be used for cooking, frying, spreading, and baking.


Check out the Flora 100% Natural Ingredients spread and recipes here.



50 g Flora 100% Natural Ingredients

1 small onion finely chopped

2 cloves garlic crushed

500 g chestnut or forest mushrooms

100 ml white wine, optional

80 g breadcrumbs

10 g fresh parsley and thyme, chopped


black pepper

8 vegan filo pastry sheets



Preheat oven to 200 C, 180 C fan oven, Gas mark 6.


Melt 25 g Flora 100% Natural Ingredients in a frying pan and sauté onion and garlic for 2 minutes before adding the mushrooms and frying for 4 – 5 minutes until lightly browned.


Add the wine if used and bring to the boil.


Remove from the heat and stir in the breadcrumbs, herbs and seasoning.


Meanwhile melt remaining Flora and layer up 4 sheets of Filo pastry, brushing each sheet in between with melted Flora. Keep the remaining 4 sheets of Filo covered with a clean, damp tea towel so that they do not dry out.


Spoon half of the mushroom filling along one long side of the layered Filo sheets and roll up lengthways to enclose the filling. Cut into 6 even rolls.


Place on a baking tray lined with baking paper and repeat with the remaining 4 sheets of Filo pastry and mushroom filling.


Brush the rolls with remaining Flora and bake in preheated oven for 25-30 minutes until crisp and golden. 

Serve warm. 

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