Ingredients
250 g of chestnut mushrooms
3 tablespoons of olive oil
2 finely chopped leeks
2 large cloves of garlic, crushed
1 tablespoon finely chopped sage leaves
1 tablespoon brown rice miso
2 tablespoons Dijon mustard
30 g of very finely chopped chestnuts
70 g fresh white bread
1 x 320g ready-made puff pastry (not the buttered version)
Plain flour for dusting
Soy milk
Preparation
Place the mushrooms in a food processor and grind until very finely chopped. Pour half the olive oil into a large pan, add the leeks along with a pinch of salt and fry gently for 15 minutes or until soft and golden brown. Remove from the pan, into a bowl and set aside to cool slightly.
Heat the remaining oil in the pan and fry the mushrooms for 10 minutes on medium heat. Add the garlic, sage, miso and mustard and fry for another minute. Allow to cool slightly.
Preheat the oven to 200C/180C. Pour the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Spray, then mix everything until you have a slightly stiff mixture.
Roll out the dough on a floured surface, then roll the dough so that one side is 43 cm. Form the mushroom and leek mixture into a sausage shape in the center of the dough, then bring the dough around the filling and seal along the seam with a fork. Cut into ten pieces. Place on a baking sheet lined with parchment and brush each piece with milk. Bake for 25 minutes or until deep, golden brown. Allow to cool slightly and sprinkle with sesame seeds before serving.
