Name: Vegan sausage rolls
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: 250g chestnut mushrooms -; 3 tbsp olive oil -; 2 leeks, finely chopped -; 2 large garlic cloves, crushed -; 1 tbsp finely chopped sage leaves -; 1 tbsp brown rice miso -; 2 tsp Dijon mustard -; 30g chestnuts, very finely chopped -; 70g fresh white breadcrumbs -; 1 x 320g sheet ready-rolled puff pastry (not the all-butter version) -; plain flour for dusting -; dairy-free milk (like soya milk), to glaze -

Ingredients for - Vegan sausage rolls

1. 250g chestnut mushrooms

2. 3 tbsp olive oil

3. 2 leeks, finely chopped

4. 2 large garlic cloves, crushed

5. 1 tbsp finely chopped sage leaves

6. 1 tbsp brown rice miso

7. 2 tsp Dijon mustard

8. 30g chestnuts, very finely chopped

9. 70g fresh white breadcrumbs

10. 1 x 320g sheet ready-rolled puff pastry (not the all-butter version)

11. plain flour for dusting

12. dairy-free milk (like soya milk), to glaze

How to cook deliciously - Vegan sausage rolls

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.