So a little seasonal one to start with since it is the season and all! I first saw a recipe for this a few weeks ago, having tried it and tweaked it here is my vegan made easy version! Total cook time 50mins, (20mins prep time and 30mins in the oven)
Quick shopping list:
- 1 pack ready roll puff pasty (double check the ingredients, but most ready roll puff is now vegan!)
- 1 cup cooked green lentils (easy cheat buy a packet of “Merchant Gourmet” Puy Lentils)
- 1/2 pack Mushrooms
- 1 large Red/Yellow Pepper
- 2-3 large handfuls of spinach
- 1 small handful dried cranberry’s
- 3-5 sun-dried tomatoes (optional)
- 1 onion (optional, I am allergic to onion so never cook with it, but understand many like them!)
- tomato paste (to taste, I use about 2 tablespoons worth)
- 1 small handful chestnuts
- 2 handfuls mix nuts (suggest walnuts and brazil nuts)
How to cook:
- Take the ready roll puff pasty out of the fridge, it will need to sit for at least 10mins before you use it. Pre heat your oven.
- Prep all your fresh veg (plus your chestnuts and sun-died tomato), cut it small you dont want too many lumpy bits. Cut your chestnuts a little larger, they are very soft when cooked so add great texture.
- Fry all your fresh veg, minus the spinach this will be added later. Add mixed herbs as many as you like and whatever you like, personally basil and oregano are my fave.
- Once your veg, partially the mushrooms have started to soften add the sun-dried tomato, chestnuts, tomato paste and lentils. Cook on a medium heat for a few mins before adding the Spinach. Leave to simmer for a few minutes
- Prep your nuts, you can easily cut them to the required size in a normal food processor. I would suggest you want small to pea sized lumps of nut.
- Take your pan off the heat. Add the nuts and mix them through. The mix should be moist and soft, but almost stiff, you dont want a wet mix.
- Take your ready roll puff and cut it in half. You should have enough mix to make 1 very full bake, or 2 medium sized!
- First work out which way you are going to want to roll the pasty, I find it easier to roll away from me, so I take my pastry, and pile the mix up in a long line, on the side furthest away from me, about 1inch away from the far side. You do this so that you can roll the remaining pastry over the top, wet the edges of the pastry so that you can join the line, and gently push the whole bake over a little so that the joining line is at the bottom of the bake. Dont worry if this isn’t perfect, so long as it is mostly joined the bake shouldn’t split too much!
- slice the top of the bake into segments that you will then use to guide you when you plate up later! (I only do 3 even slices, this gives 4 even pieces.)
- Put into the oven and bake for 30mins at 180c
- Enjoy!! (great with tasty roast potato and gravy the works, can also be pre-heated if you dont eat it all in one sitting.)