Chestnut Mushroom and Watercress Sausage Rolls Recipe with Tomato Chutney

It's picnic season!  We're inveterate picnic lovers and are well known for dragging our basket along on days out at any time of year, but nothing beats a lazy lunch in the sunshine.  We're hoping for lots of opportunities this summer!  These delicious vegetarian sausage rolls are a perfect picnic treat.  Make them on the morning of your picnic and wrap in a couple of tea towels to keep them warm, or make ahead and serve cold.  Don't miss our other vegetarian picnic ideas.

Chestnut Mushroom and Watercress Sausage Rolls with Tomato Chutney

Makes 16


For the chutney:

250g red onions, finely sliced
500g tomatoes roughly chopped, squishy ones are fine!
1 red chilli, deseeded and diced
75ml red wine vinegar
140g dark brown soft sugar
Large pinch salt

For the sausage rolls:

Olive oil
1 onion, peeled and finely diced
2 stalks celery, finely diced
500g chestnut mushrooms, chopped
2 cloves garlic, finely chopped
85g bag watercress
1 tbsp English mustard
100ml white wine
Salt and pepper
80g fresh breadcrumbs
2 puff pastry sheets
1 egg
50ml milk
Sesame seeds to finish


1. First make the chutney by combining all ingredients in a large saucepan. Stir well then simmer on a low heat for 30-40 minutes before setting aside to cool.

2. Preheat the oven to 190°C. Line a large baking tray with greaseproof paper.

3. Heat a good splash of olive oil in a large frying pan over a medium-high heat, then add the diced onion and celery. Cook for 10-15 minutes or until golden, stirring frequently.

4. Add in the chopped mushrooms and garlic, then cook for another few minutes or until the mushrooms have softened.

5. Add the watercress, mustard, and wine, and season with salt and pepper. Reduce heat to low then cook for another 5-10 minutes, or until the liquid has cooked off. Check seasoning and adjust if necessary, then set aside to cool.

6. Place the cooled mushroom mixture in a large bowl, then add the breadcrumbs. Stir well to combine, then taste again to check seasoning and adjust if necessary.

7. Lightly flour a clean work surface, then cut the puff pastry sheets in half lengthways so you have four pieces in total.

8. Spoon a quarter of the mushroom and watercress mixture along the middle of each length of pastry, using the spoon to mould it into a sausage shape.

9. Whisk together the egg and milk, then brush it along the edges of the pastry. Carefully fold one side of pastry up and over the filling, then press down firmly on the other side to seal. Use a fork or paring knife to crimp the edges, then trim for a neat finish.

10. Cut each length into four pieces, then place on the lined baking tray. Brush with the remainder of the egg and milk mixture then scatter with sesame seeds.

11. Cook in the centre of the oven for 20-25 minutes, or until the pastry is golden. Serve warm with a generous amount of tomato chutney.

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Want more vegetarian picnic recipes?

Smokey Sweetcorn Muffins
Chestnut and Beetroot Wellingtons
Pasta Salad
Tomato, Mozzarella and Basil Quiche
Summer Potato Salad
Red Onion Tart with Watercress Pesto

Want more mushroom recipes?

Vegan Mushroom and Leek Pie
Watercress and Mushroom Sliders
Oriental Mushroom Pudding
Vegan Ma Po Tofu
Pappardelle of Shallots, Wild Mushrooms and Tarragon

Recipe c/o Love Watercress

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