Dips & Finger Food, FODMAP and Failsafe Recipes, Vegan and Vegetarian, Vegetable Stock Recipes

Failsafe Veggie Sausage Rolls

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  • 1 Tbspn rice bran oil
  • ½ a leek, sliced
  • 1 clove garlic, minced
  • 200g sweet potato, roughly chopped
  • 200g swede, roughly chopped
  • 200g zucchini, roughly chopped
  • 200g celery, roughly chopped
  • 2 tspn Urban Forager Failsafe Vegetable Stock Concentrate
  • 400g can chickpeas, rinsed and drained
  • 1 egg, beaten for egg wash (or egg wash substitute)
  • 1 pack of puff pastry or home made rough puff if you’re feeling time rich!


  1. Preheat oven to 220C
  2. Bring a medium frypan to medium-low heat, add oil, then leek, saute until leek is soft and caramelised. Add garlic and stir until it turns opaque.
  3. Steam remaining vegetables (in microwave or steamer), transfer to a sieve while hot and lightly mash with a fork to force liquid from this mixture (the drier the better)
  4. Add leek & garlic, steamed vegetables, chickpeas and Urban Forager Failsafe Vegetable Stock Concentrate to a blender and pulse until chickpeas are in small chunks
  5. Halve the pastry sheets and place a row of mixture on the long end of the pastry sheet, roll over to create a roll, cut to desired length (we like bit sized), prick with a fork, remove to baking tray lined with baking paper or greased
  6. Brush rolls with egg wash and bake in hot oven for 20-25 mins or until golden brown.


Consider doubling this batch! 

We love empire pastry, made here in Western Australia with real butter. Or if you’re feeling time rich, have a go at making your own.

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