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