Mushroom and thyme rolls

These delicious mushroom, thyme and chickpea rolls are very easy to make, perfect for a quick and healthy vegan supper.

Light Bites
National Trust Mushroom and Thyme Roll
  • Preparation time 20 minutes (prep. time)
  • Cooking time 30-35 minutes (cooking time)
  • Serves 6

Ingredients

  • 150gwhite onion
  • 2 clovesgarlic
  • 300gmushrooms
  • 400gchickpeas, drained (keep the water)
  • 150g polenta
  • A good pinch of salt
  • 5g ground black pepper
  • 10g dried thyme
  • 300g vegan puff pastry

Method

  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.
  2. Place your mushrooms in your food processor and blitz until very finely chopped. Remove and place into the bowl with the onions and garlic.
  3. Place the drained chickpeas in your food processor and blitz until roughly chopped but some texture remains. Add to the bowl with the mushrooms.
  4. Add the polenta, salt and pepper and mix thoroughly. Add the thyme to the mix and combine.
  5. For the vegan puff pastry: Lay your vegan puff pastry sheet on your bench and cut in half lengthways.
  6. Place half of the filling in a strip along one half of the vegan puff pastry, keep the mix as even as possible all the way along.
  7. Fold one half of the vegan puff pastry over the filling, and wet the edge with a little water.
  8. Fold over the other half of the vegan puff pastry and press down to seal. Repeat with the other half of the mix and vegan puff pastry.
  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.
  10. Place in the oven at 170C for 30-35 minutes until golden and risen.