Mushroom & Chestnut Sausage Rolls

Filling

• 2.5 tbsp plant based Nuttelex
• 200 g brown mushrooms (fine crumb in food processor)
• 100 g button mushrooms (fine crumb in food processor)
• 2 leeks cleaned to remove any dirt then slice
• 2 large garlic clove crushed
• 0.5 tsp teaspoon white pepper
• 1 tin water chestnuts pulsed/chopped to a large crumb in food processor
• 1 tsp vegetable stock powder
• 250 g cooked brown rice in a microwavable pouch from your rice isle of the supermarket
• 1 tbsp brown rice miso paste, a small note (if you cannot access this then in your Asian Isle of your supermarket grab & substitute for a Japanese instant miso soup with spinach & mushroom, use the 2 blocks dissolve in 1/2 cup boiling water then strain in saucepan over the rest of ingredients)

Pastry

• 4 sheets puff pastry (vegan NOT butter puff pastry)
• 2 tbsp Soy Milk to brush tops
• sesame & poppyseeds to sprinkle (optional)

1. In a saucepan on medium heat, add Nuttelex with the leeks to saute until they collapse & soften then add mushroom crumble with vegetable stock powder, white pepper. Continue mixing as it sautes then add in the brown rice straight from the pouch- mixing in well.
2. Next, in a small bowl add the instant miso blocks to boiling water, then strain as you add it rest of rice mix ingredients and let simmer for a couple of minutes before removing from heat to let mixture cool completely.
3. Preheat oven to 180 fan forced line trays with baking paper.
4. Now on your working surface place a sheet of semi thawed puff pastry, arrange in a line with prepared filling then gently & tightly make into a roll, cut in half or forths then score tops with a sharp knife, brush with soy milk and sprinkle with seeds.
5. Bake for 20 minutes until pastry is lightly golden and flaky.
6. Enjoy with condiments such as mustard & tomato chutney/sauce.a