Fry the mushrooms
1
Chop & slice mushrooms and cook on high heat (in two batches) until crispy.
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Cutting mushrooms into different sizes adds more texture.
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Transfer to the mixing bowl
3
Transfer mushrooms & veggies to the mixing bowl. Add mustard, walnuts, breadcrumbs & flaxseed mixture & season.
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Arrange on a sheet of puff pastry
4
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Fold the pastry sheet over
5
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Pinch the sides
6
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Seal with a fork
7
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Score with a knife
8
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Brush with vegan butter & roast in the oven
9
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40 mins at 180C Fan
Serve with cranberry sauce & side veggies
Crunchy, crispy, 'meaty' and full of delicious flavours...