Vegan Mushroom Sausage Rolls

Pulse the chestnut mushrooms (250 g) in a food processor until very finely chopped. Heat olive oil (1.5 tbsp) in a large frying pan. Add the leeks (2) along with a [pinch salt] and fry gently for 15 minutes or until softened and golden brown. Scrape the leeks into a bowl and set aside to cool slightly. Start 15m timer

Heat the remaining olive oil (1.5 tbsp) in the pan and fry the [chestnut mushrooms] for 10 minutes over a medium heat. Add the garlic cloves (2 large), finely chopped sage leaves (1 tbsp), brown rice miso (1 tbsp) and dijon mustard (2 tsp), and fry for a further 1 minute. Leave to cool slightly. Start 11m timer

Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the [leeks], then add the chestnuts (30 g) and fresh white breadcrumbs (70 g). Season with [salt], then mix everything together until you have a slightly stiff mixture.

Unravel the ready-rolled vegan puff pastry (1 sheet) on a [plain flour] 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 10 pieces. Lay on a parchment-lined baking sheet and brush each piece with [soy milk]. Bake for 25 minutes or until deep, golden brown. Leave to cool a little and sprinkle with [sesame seeds] before serving. Start 25m timer