American VegSausage Cheese Swirls


This is a great snack and tea companion. Crunchy puff pastry filled with vegetarian sausage and cheese, baked for perfection. If you like borek, or spanakopita you will love this.


  • 1 box of frozen Puff Pastry Sheets (includes 2 ready-to-bake sheets), thawed but still cool
  • 1 t olive oil
  • 6 oz crimini mushrooms, chopped
  • 1 onion, diced
  • 1/2 t salt
  • 1/2 lb vegetarian sausage such as MorningStar Sasuage Patties
  • 2 oz cream cheese
  • 1/2 c + 4 T cheddar, shredded
  • 1 egg (or egg substitute), beaten


Toast the vegsausage patties for 14 minutes at 400°F.  After they have cooled, cut them in quarters and pulse them in a food processor until they are size and consistency of ground beef.

Prepare the ingredients as described in the ingredients list.

Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, until the mushroom mixture is very tender, about 6-8 minutes. Remove from the heat. Stir in the ground veg sausage, cream cheese, and 1/2 c of cheddar until well blended.

Heat the oven to 400°F.

Lay the puff pastry sheets down on a cutting board.  Brush with egg.  Sprinkle with the remaining 4 T of shredded cheddar.  Spread the filling mixture on the pastry sheets evenly. Roll the sheets into very very loose tubes. Cut them into half inch slices with a sharp knife carefully (total of 20 slice). Lay slices flat on a greased baking sheet, and spread out into a wide circle to give the puff pastry room to expand. Brush with the remaining beaten egg. Bake for 20-30 minutes or until the pastry on the inside of the swirl is cooked and the pastry is golden brown. Serve warm or at room temperature.

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