1Start off by blitzing some mushrooms and walnuts.
2Start off by blitzing some mushrooms and walnuts.
3Start off by blitzing some mushrooms and walnuts.
4Cook down some onions, carrots, celery, garlic and add some salt.
5Cook down some onions, carrots, celery, garlic and add some salt.
6Cook down some onions, carrots, celery, garlic and add some salt.
7Add the mushrooms to the pan.
8Add the mushrooms to the pan.
9Add the mushrooms to the pan.
10Add fresh herbs, tomato puree, soy sauce, and a stock cube.
11Add fresh herbs, tomato puree, soy sauce, and a stock cube.
12Add fresh herbs, tomato puree, soy sauce, and a stock cube.
13Pulse some chickpeas and add it to a bowl with the mushrooms, breadcrumbs, and flax egg.
14Pulse some chickpeas and add it to a bowl with the mushrooms, breadcrumbs, and flax egg.
15Pulse some chickpeas and add it to a bowl with the mushrooms, breadcrumbs, and flax egg.
16Mix until all ingredients are combined.
17Mix until all ingredients are combined.
18Mix until all ingredients are combined.
19Carefully add the mixture to some cling film and roll it into a log.
20Carefully add the mixture to some cling film and roll it into a log.
21Carefully add the mixture to some cling film and roll it into a log.
22Once rolled into a log, pop it in the fridge.
23Once rolled into a log, pop it in the fridge.
24Once rolled into a log, pop it in the fridge.
25Roll out the pastry.
26Roll out the pastry.
27Roll out the pastry.
28Add some seasoned spinach.
29Add some seasoned spinach.
30Add some seasoned spinach.
31Place the log on top of the spinach.
32Place the log on top of the spinach.
33Place the log on top of the spinach.
34Roll the pastry tightly around the log until it's all covered, then remove the excess.
35Roll the pastry tightly around the log until it's all covered, then remove the excess.
36Roll the pastry tightly around the log until it's all covered, then remove the excess.
37Brush with some butter and use the removed excess pastry to create a design.
38Brush with some butter and use the removed excess pastry to create a design.
39Brush with some butter and use the removed excess pastry to create a design.
40Add some salt.
41Add some salt.
42Add some salt.
43Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes.
44Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes.
45Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes.
46Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes.
47Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes.
48Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes.
49Add the fresh herbs to the pan and sauté for 1-2 minutes.
50Add the fresh herbs to the pan and sauté for 1-2 minutes.
51Add the fresh herbs to the pan and sauté for 1-2 minutes.
52Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool.
53Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool.
54Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool.
55Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet).
56Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet).
57Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet).
58Using some cling film roll into a log then pop into the fridge until ready to use.
59Using some cling film roll into a log then pop into the fridge until ready to use.
60Using some cling film roll into a log then pop into the fridge until ready to use.
61Cook the spinach until wilted then squeeze out the excess moisture.
62Cook the spinach until wilted then squeeze out the excess moisture.
63Cook the spinach until wilted then squeeze out the excess moisture.
64Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends.
65Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends.
66Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends.
67Brush over some melted butter then do whatever design comes to the heart.
68Brush over some melted butter then do whatever design comes to the heart.
69Brush over some melted butter then do whatever design comes to the heart.
70Place in the preheated oven (200°c) for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy!
71Place in the preheated oven (200°c) for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy!
72Place in the preheated oven (200°c) for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy!
Ingredients
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
1 small onion, diced
1 small onion, diced
1 small onion, diced
2 carrots, diced
2 carrots, diced
2 carrots, diced
2 celery stalks, diced
2 celery stalks, diced
2 celery stalks, diced
3 large garlic cloves, minced
3 large garlic cloves, minced
3 large garlic cloves, minced
1 tsp fresh thyme, roughly chopped
1 tsp fresh thyme, roughly chopped
1 tsp fresh thyme, roughly chopped
1 tsp fresh sage, roughly chopped
1 tsp fresh sage, roughly chopped
1 tsp fresh sage, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 Good pinch salt and pepper
1 Good pinch salt and pepper
1 Good pinch salt and pepper
220 g mushrooms, blitzed
220 g mushrooms, blitzed
220 g mushrooms, blitzed
90 g walnuts, blitzed
90 g walnuts, blitzed
90 g walnuts, blitzed
2 tbsp tomato paste
2 tbsp tomato paste
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 meat free ",beef" stock cube
1 meat free ",beef" stock cube
1 meat free ",beef" stock cube
400 g chickpeas, drained and mashed
400 g chickpeas, drained and mashed
400 g chickpeas, drained and mashed
0.5 cup panko breadcrumbs
0.5 cup panko breadcrumbs
0.5 cup panko breadcrumbs
2 flax eggs (2 tbsp flax seeds + 5 tbsp water)
2 flax eggs (2 tbsp flax seeds + 5 tbsp water)
2 flax eggs (2 tbsp flax seeds + 5 tbsp water)
1 tbsp vg butter, melted
1 tbsp vg butter, melted
1 tbsp vg butter, melted
350 g baby spinach
350 g baby spinach
350 g baby spinach
1 shallots
1 shallots
1 shallots
1 garlic clove
1 garlic clove
1 garlic clove
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
0.25 tsp nutmeg
0.25 tsp nutmeg
0.25 tsp nutmeg
1 puff pastry log
1 puff pastry log
1 puff pastry log
1 tbsp vg butter, melted
1 tbsp vg butter, melted
1 tbsp vg butter, melted
Equipment
pancling filmfridgeoven
Tips
If making in advance, the log can be kept in the fridge for a couple of days.
Add more breadcrumbs to the mixture if it is too wet.
Squeeze out excess moisture from the cooked spinach.