Ingredients

• 2 sheets of puff pastry (ideally pre-rolled!)
• 2 tablespoons of ground flax seed
• 1 small of onion
• 2 small of carrots
• 2 stalks of celery
• 4 cloves of garlic
• 1 teaspoon of dried thyme
• 1 teaspoon of ground sage
• 0.5 teaspoons of dried rosemary
• 230 grams of mushrooms
• 1.5 tablespoons of tamarind sauce
• 1 tin of chickpeas
• 90 grams of walnuts (broken is fine)
• 30 grams of panko breadcrumps
• 2 tablespoons of tomato puree
• 1.5 tablespoons of worcester sauce
• 0.5 teaspoons of salt
• 1 tablespoons of margarine (or vegan butter, or milk if non-vegan)

Method

1. Add the flax to a bowl along with 5 tablespoons of water, mix well and then leave to one side for (at least) 10 minutes
2. Finely chop the onion, carrots, and celery, crush the garlic, ideally using a dicer
3. Heat some oil in a large frying pan and then add the onion, carrot, and celery, and saute until soft
4. Meanwhile, finely chop the mushrooms
5. Add the garlic, dried thyme, dried sage, and dried rosemary, and fry for another minute or so
6. Add the mushrooms and cook until softened
7. Remove the mixture from the heat and put on one side to cool for at least 10 minutes
8. Put the oven on at 200 degrees to warm up
9. Finely chop the walnuts, or blitz them in a blender
10. Add the chickpeas to a large mixing bowl and mash with a potato masher, break them down but leave them with a decent amount of texture
11. Add everything else to the bowl: the cooled mixture, flax seeds, walnuts, panko breadcrumbs, worcester sauce, tomato puree, salt and pepper
12. If it seems too wet at this stage, add some more panko breadcrumbs, you should be able to form it with your hands
13. Unroll each puff pastry sheet onto some greaseproof paper but don't put it onto the baking tray yet
14. Split the mixture in two, form each half into a large sausage shape that is slightly shorter than the pastry is long
15. Place each mixture-sausage into the middle of each puff pastry sheet
16. Fold the puff pastry in from each side, and then at the ends, to completely seal the mixture
17. Roll the pastry over so that the folded part is now on the bottom and is still on some greaseproof paper
18. Melt the margarine (or milk) in the microwave for a few seconds and then brush over the pastry
19. Cut slits into the now-top and then slide onto a baking tray
20. Cook in the oven for 30-35 minutes or until the pastry golden brown
21. Enjoy as part of a roast with gravy