Vegan sausage rolls

• chestnut mushrooms↗250g g
• olive oil↗3 tbsp tbsp
• leeks↗2

  finely chopped

• large garlic cloves↗2

  crushed

• finely chopped sage leaves1 tbsp tbsp
• brown rice miso↗1 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• chestnuts30g g

  very finely chopped

• fresh white breadcrumbs↗70g g
• puff pastry↗1 x 320g sheet ready-rolled

  (not the all-butter version)

• plain flour↗

  for dusting

• dairy-free milk↗

  (like soya milk), to glaze

Step-by-step instructions

1. 1

   Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.

2. 2

   Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.

4. 4

   Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.