• 100g walnuts
• 1red onion, finely chopped
• 250g closed cup white mushrooms, chopped
• 5large sun-dried tomatoes in oil
• 1tbspmiso passte
• 75g breadcrumbs
• 1tspsmoked paprika powder
• 1tspgarlic granules
• 1tspsage
• 1tspcelery salt
• Pepper to taste
• 1flax egg (1 tbsp flax + 3 tbsp water whisked and chilled for 20 mins)
• Black sesame seeds (optional)
• 1large sheet ready-made Puff pastry (most are vegan)

Instructions

1. 1

   Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl

2. 2

   Sauté the onion in oil until softened and then add the mushrooms and cook both until the liquid has evaporated and it becomes a sticky mass.

3. 3

   Add both to the food processor together with 5 sun-dried tomatoes in oil and 1 tbsp miso paste.

4. 4

   Process until it becomes smooth and add it to the bowl with the walnut flour.

5. 5

   Add all other ingredients (apart from pastry!) into the bowl as well and mix together until you get a sticky dough-like mix.

6. 6

   Split mixture into quarters then roll them out on a wooden board to create 4 sausage shapes.

7. 7

   Cut pastry into quarters

8. 8

   Roll a sausage into each quarter and then fold in the ends so it's encased on all sides. Flatten a tiny bit with your hands and press down each edge with fork.

9. 9

   Then make small horizontal or diagonal cuts along top. (You can add black sesame seeds to the top here for decoration)

10. 10

    Place on a baking tray lined with a baking paper and bake in the preheated oven at 180C for 25 min until the puff pastry has a nice golden glow.