Baking, Mains, recipe
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Sundried Tomato and Olive Scrolls


So we are past the half way point of Vegan Mo Fo 2014, and it’s been crazy! I have had no life these last few weeks as I have spend all my time either in the kitchen or sat in front of my computer. I still haven’t mastered the art of speedy blogging… I am the slowest typist ever, but I am good with a deadline so I have thankfully managed to keep up just about. It’s been amazing to be part of and to see everyone else posts.

Next week I’m off to Italy until the end of the month (SO EXCITED!!!), which means I won’t be able to blog as often, but hopefully will be able to post about all the amazing Italian food we will be eating… by far my favourite type of food. I mean pizza, gelato, focaccia, olives, basil, fresh tomatoes – there’s not much more you need in life.


I pretty much love puff pastry anything and these scrolls are one of my favourite things to make with puff pastry!

Its quick which I always like, and easy, and really you can stuff it with anything you like. Try mushrooms and oregano, or if you don’t have any vegan cheese try a sprinkle of almond parmasan. These are perfect for parties, BBQ’s, afternoon snacks.

Sundried Tomato and Olive Scrolls

  • 500g block of vegan puff pastry (in UK Jus-rol is vegan)
  • marmite/ vegemite
  • a handful of olives
  • a handful of oil packed sundried tomatoes, halved
  • a handful of fresh basil leaves
  • ½ red onion, thinly sliced
  • shredded melt-able vegan cheese (I used Violife pizza cheese)- Optional
  • Freshly grated black pepper
  1. Preheat oven to 200°c. Lightly grease a baking sheet.
  2. Roll out your puff pastry block on a lightly floured surface until it’s approx 12×12 inches. You could also use pre-rolled pastry sheets here.
  3. Next spread on a thin layer of marmite or vegemite across the surface, you don’t need a lot as it has such a strong taste.
  4. Then scatter evenly the olives, tomatoes, onion and basil across the top, leaving a ½ inch gap around the edge. Spread a handful of shredded cheese over the top, and grate on some black pepper to taste.
  5. Starting at the bottom, roll over the edge, and continue to roll pastry over itself until you have a scroll. Seal the edge along the top by pressing gently with a fork. Slice the scroll into rounds about 1½-2 inches thick and place on the baking sheet (see photos for reference).
  6. Bake pastry scrolls for 20 minutes until the pastry is puffed and golden. Serve warm.

Makes approximated 9 pastry scrolls.


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  4. I have all the ingredients for this! If I get a chance I’m going to make them this week – my boyfriend LOVES puff pastry – sometimes he just puts pieces of it in the oven and eats it plain. He will lose his mind over this 😉


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