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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Cook the veggies

2

Fry onion and garlic in olive oil. Add carrots, celery, smoked paprika and herbs. 

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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...