Packed with a rich autumnal mixture of mushrooms, lentils, nuts and seeds, these vegan ‘sausage’ rolls are warming and filling and the perfect finger food for an evening around the bonfire. Vegan or not – everyone will love them.
Make the rough puff pastry. Mix together the flour and salt in a bowl. Rub in the cubes of vegan block using your fingertips until the mixture resembles breadcrumbs. Gradually add enough ice-cold water to form a dough. Tip out the dough onto a lightly floured work surface and roll it out into a rectangle, about 15 x 30cm, with one of the short ends nearest you.
Coarsely grate half the frozen vegan block over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough through 90 degrees and roll it out into a 15 x 30cm rectangle again. Repeat Step 2, using the remaining frozen vegan block and fold as before. Wrap the dough and leave it to rest in the fridge for 20 minutes.
Repeat the rolling and folding process twice more, chilling for 20 minutes between each roll and fold.
Make the filling. Place the dried porcini in a heatproof bowl, pour over the just-boiled water, then set aside for 10 minutes, until rehydrated and softened. Drain, reserving the soaking liquid, and finely chop the porcini.
Tip the chestnut mushrooms and walnuts into a food processor and pulse until finely chopped, but do not over process.
Heat the olive oil in a large frying pan over a medium–high heat. Add the onion and cook for 5 minutes, until it is beginning to soften. Add the walnut and mushroom mixture and cook for 5 minutes, until the mushrooms begin to release their liquid.
Add the garlic, the chopped porcini and the soaking liquid. Season with salt and pepper and reduce the heat to low. Cook the filling for 5–10 minutes, until the liquid has boiled and bubbled away. Add the lentils, miso paste, flaxseeds, lemon juice, parsley, sage and thyme and simmer for 2–3 minutes, until dry. Set aside to cool.
Once the mixture has cooled, return it to the food processor and pulse it to a sausagemeat texture. Divide the filling into 8 equal portions and shape each one into a 10cm-long cylinder. Place the cylinders on the lined baking sheet and chill until needed.
Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Roll out the pastry on a lightly floured work surface to a rectangle, about 40 x 30cm. Cut this into 8 smaller rectangles of 10 x 15cm.
Cut 5 or 6 diagonal slits, about 1cm apart, down one side of each pastry rectangle (this will be the side that overlaps the filling).
Spread each rectangle with Dijon mustard, then place a filling cylinder just off centre on the uncut side.
Fold the cut side of the pastry over the filling and seal the edges together. Crimp the edges with a fork so you have a visible seam running down the side of each roll and the diagonal slits are on the top of the filling.
Place the sausage rolls back on the lined baking sheet. Mix the almond milk and agave syrup together and brush this over the sausage rolls to glaze.
Place the baking sheet of sausage rolls into the oven and bake the rolls for 25–30 minutes, until the pastry is golden brown and the filling is cooked through.
Meanwhile, make the caramelised red onion chutney. Heat the olive oil in a small pan. Add the onions and chilli and cook for10–15 minutes, until the onions are soft and just beginning to colour. Add the garlic and sugar, then cook for a further 5 minutes. Add the vinegar and bring the liquid to the boil. Boil, stirring, until the vinegar has evaporated. Remove the pan from the heat and leave the chutney to cool. Serve the chutney with the sausage rolls.