Bank Holiday Weekend Baking
Ingredients
- 150g mushrooms, finely chopped
- 1/2 onion finely chopped⠀
- 2 tbsp wholegrain mustard⠀
- 1 tbsp sage
- 65g fine oats
- 125g merchant gourmet simply cooked beluga lentils
- 60g vegan cheese, we used mozzarella
- 1 sheet vegan puff pastry - defrosted
- olive oil to brush
Preparation
Pre-heat the oven to 175c
Finely chop your veggies
Heat about a tbsp of oil in a frying pan and add the finely chopped onion and mushrooms
Keeping stirring, cooking until soft and browned
Add the sage, lentils and mustard and stir well again
Take off the heat and add in the oats and vegan cheese
Season to taste with salt and pepper
Flour your kitchen surface and unravel the puff pastry
At the edge of the pastry, leave about 7cm space before adding the veggie mixture, to allow enough pastry to fold over the top
Fold in tight, and seal the edges with a fork, cutting the pasty lengthways
Cut into individual sausage rolls (about 4cm pieces) and score the tops gently with a knife – make sure to not cut through the pastry
Repeat this with the rest of the mixture and pasty
Place the sausage rolls on a greased baking tray and cook for 45 minutes, until golden brown and crispy
Allow to cool a little before eating