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Wild mushroom and thyme rolls
Try our quick and easy wild mushroom and thyme vegan puff pastry rolls. This is a simple and delicious way to introduce more vegan recipes into your diet.
- 20 minutes prep. time
- 30–35 minutes cooking time
- Serves 6
- Pies & savoury treats, Vegetarian, Vegan
Ingredients
- 150g white onion
- 2 cloves garlic
- 300g wild mushrooms
- 1 x 400g tin chickpeas, drained (keep the water)
- 150g ground polenta
- A good pinch of salt
- A good pinch of ground black pepper
- 2 tsp dried thyme
- 300g vegan puff pastry
Method
Top tip
If you don't have a food processor, you can chop the ingredients on a chopping board with a sharp knife. The wild mushroom mixture might seem a little wet, however the polenta will soak this all up when it cooks.
Step 1
For the filling
Place the onion and garlic in your food processor and blitz until very finely chopped. Remove and place in a bowl.
Step 2
Place the wild mushrooms in a food processor and blitz until very finely chopped. Remove and place into the bowl with the onion and garlic.
Step 3
Place the drained chickpeas in the food processor and blitz until roughly chopped but some texture remains. Add to the bowl with the wild mushrooms, onion and garlic.
Step 4
Add the polenta, salt and pepper and mix thoroughly. Add the thyme to the mixure and combine.
Step 5
For the puff pastry
Lay the puff pastry sheet on your bench and cut in half lengthways.
Step 6
Place half of the filling in a strip along one side of the cut half, keeping the mixure as even as possible all the way along.
Step 7
Fold the other side of the pastry over the filling and wet the edge with a little water. Press down to seal.
Step 8
Repeat steps 6 and 7 with the other half of the puff pastry.
Step 9
Cut into 6 even rolls, place onto your lined tray and score the tops with a knife. Brush the tops with the chickpea water.
Step 10
Place in the oven at 170°C (150°C fan/gas mark 4) for 30–35 minutes until golden and risen.
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