Ingredients (makes approx. 10): ⠀
- 200g mushrooms, pulsed in the food processor⠀
- 1 leek⠀
- 1/2 onion finely chopped⠀
- 1 tbsp oil
- Salt⠀
- 1 garlic clove minced⠀
- 1 tbsp wholegrain mustard⠀
- 1 tbsp miso⠀
- 1 tbsp sage ⠀
- 60g porridge oats or breadcrumbs ⠀
- 2 tbsp nutritional yeast⠀
- 60g nuts - processed until fine⠀
- 60g Honestly Tasty Ched Spread
- 1 sheet puff pastry (defrosted)⠀
- Oat milk to brush ⠀
Method:⠀
Preheat the oven to 200°C. In a frying pan, heat the oil. Add the onion, garlic, leek and salt. Once browned, add the mushrooms and cook on a medium heat. Add in the mustard, miso, sage and nutritional yeast. ⠀
⠀
Once fully cooked, take off the heat and stir in the oats/breadcrumbs, chopped nuts and Cheddah and mix well. Add the mixture down the centre of the pasty, cover and seal the edge with a fork. Cut into individual rolls and score the top with a few small lines. ⠀
⠀
Bake in the oven for 25 minutes or until golden brown! ⠀
