Vegan Mushroom Rolls

Today on the second last day of goodness we have a vegan mushroom roll recipe. These sausage roll alternatives are flawlessly flaky and full of fantastic flavour (say that 5 times fast). They are not the easiest to make and probably aren't something you'd make on an average Monday night at home unless you're super dedicated to your weekday meals, but they are perfect for this time of year when you have more time to whip up a delicious feast!

Ingredients:

1 onion, finely chopped

2 celery stalks, finely chopped

Olive oil

3 1/3 cup mushrooms, finely chopped

2 tbsp minced garlic

1 tbsp dijon mustard

4 tbsp water

Salt and pepper

1 tsp thyme

2 tsp sesame seeds

Ready made puff pastry (we used TenderFlake) - if you buy it frozen, make sure to let it thaw for at least two hours before use.

Instructions:

Preheat oven to 400F.

In a large sauce pan, add olive oil with the finely chopped celery and onion. Cook on medium-high heat for 10-15 minutes.

Add in the minced mushrooms along with the garlic and cook for 5 more minutes.

Add the mustard, water, salt and pepper and let it simmer for 5-10 minutes until there is no more liquid. Let it cool.

Roll out your puff pastry into a thin layer, roughly 1/8 inch thick, and cut into 4 quarters.

Add the sesame seeds and thyme to the cooled mixture and then add 2 heaping spoonful of it onto one side of each pastry puff.

Fold the other side over and use a fork with some olive oil to close the pocket. Brush them with olive oil and sprinkle with sesame seeds.

Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, until golden brown.