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Easy Peasy Dairy Free Pop-in Sausage Rolls with Onion Chutney

These Easy Peasy Dairy Free Pop-in Sausage Rolls with Onion Chutney are called Pop-in Sausage Rolls for two reasons, mainly because if you pop in to ours round about Christmas time you are almost guaranteed to be fed a version of these! Usually either with onion chutney, cranberry sauce or apple sauce in depending on what we have in the fridge! These are free from dairy, egg, soya, nuts & sesame and the filling is gluten free so just swap the puff pastry for a gluten free option!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Lunchboxes
Keyword: Dairy Free Sausage Rolls, Egg Free Sausage Rolls
Author: Midge


  • 1 500 g block Ready Roll Light Puff Pastry OR Gluten Free ready roll pastry check ingredients some have egg and/or soya flour in!
  • 500 g Sausagemeat
  • 1 jar of onion chutney
  • *plus whatever dried fruit herbs, cheese you want to add!


  • Preheat the oven to 190C. 
    Roll out the pastry fairly thinly into a lovely rectangle... or as I did into an odd sort of almost rectangle if you squint at it shape and trim with a pizza cutter!
  • Next cover the pastry with the onion chutney or your chosen jelly/sauce/relish - leftover cranberry sauce works well! (I went on to make a second batch of these and managed to completely contaminate the onion chutney with raw sausagemeat by getting confused by which cutlery I had used for what... colour co-ordinated spoons for me for my birthday then!!)
  • Using your hands shape some of the sausagemeat into a sausage almost as long as the pastry and a quarter of the width. Place it just to one side of the pastry (see pic above!). (I REALLY do not like this bit so I always have a bowl of hot soapy water ready to wash my hands in immediately. Although this is probably advisable anyway when working with raw meat!)
  • Then roll the sausagemeat & pastry over to form the sausage roll. Press down the edges firmly - you can also crimp the edge if you want! Repeat until you have used all the pastry!
  • Then place in the fridge to chill for about 20mins before using a serrated/bread knife to slice into individual sausage rolls.
  • And Bake for about 25mins at 180C or until the pastry is golden and puffy AND definitely not soggy on the bottom! I challenge you not to eat these while they are hot!!