Shroomy Nut Roast Rolls

Finely chop the leek and onion and pick the thyme leaves from the stems. Preheat a large frying pan over a medium heat. Add a shot of oil and throw in the leek, onion and thyme. Add a pinch of salt and cook, stirring regularly for 4-5 mins until softened.

Meanwhile, add the mushrooms to a food processor and whizz until finely chopped. Preheat another frying pan over a high heat. Add the mushrooms with a glug of oil and cook over a very high heat until dry and starting to caramelise. Add the cooked mushrooms to the leeks and onions and stir together.

Peel and finely grate the garlic and add to the pan. Cook for 2 mins then remove from the heat.

Roughly chop the nuts and parsley and add them to the pan with mustard. Fold through the Nurishh spread and let the mixture cool to room temperature.

Preheat the oven to 185°C.

Roll out the pastry on a lightly floured surface until it’s the thickness of a pound coin.

Spread some of your filling in a sausage along the edge closest to you, fold the pastry over with a good overlap and seal with a fork. Cut the sausage into 1 inch pieces. Repeat with the remaining pastry and filling. You should yield around 24 rolls.

Place the rolls onto a lined baking tray. Mix the oat milk and maple syrup and brush over the rolls. Sprinkle over sesame seeds and flakey salt and bake for 23-25 mins until golden brown and puffed.