- 1 red onion, finely chopped
- 2 celery stalks, finely diced
- 1 small carrot, finely diced
- 150g chestnut mushrooms, finely chopped or grated
- 50g Shitake mushrooms
- 150g spinach
- 1 garlic clove, finely chopped
- 2 tbsp of tamari
- 4 dried apricots, finely chopped
- 1 tbsp brown miso paste
- 1 tbsp balsamic vinegar
- 1 tbsp freshly chopped thyme leaves
- 1 tbsp freshly chopped rosemary leaves
- 50g mix of hazelnuts and walnuts
- 250g cooked Puy lentils
- 300g vegan puff pastry, rolled into a large rectangle
- olive oil
- salt & pepper
Add the garlic, Tamari, apricots, miso, vinegar, thyme and rosemary to the pan of veg and let them cook out for a couple of minutes. Remove from the heat and add the hazelnuts and walnuts, lentils and chopped spinach. Mix firmly to break up the lentils. Adjust the seasoning as required- we found that because we used brown miso paste and tamari there's very little need for more salt or pepper. Leave the filling mixture to cool completely.
Once cooled, preheat your oven to Gas mark 6 or 180 C (fan). Lay your pastry out on a work surface, and form the filling into a long & very large even sausage shape down the centre. Bring both edges of the pastry up and over to make a classic sausage roll shape, wetting the edge to help join them together. Then flip it over so where the edges have joined and overlapped is underneath.
Use a sharp knife to cut it into roughly 8 individual sausage rolls and place them on a baking tray. Brush each one lightly with some olive oil and lightly score the tops. Bake for about 25 minutes, or until golden and risen. Eat hot serving straight away, or cool on a rack and store in the fridge until needed.