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


  • 150gwhite onion
  • 2 clovesgarlic
  • 300gmushrooms
  • 1x400g tin chickpeas, drained (keep the water)
  • 150gground polenta
  • A good pinch of salt
  • A good pinch of ground black pepper
  • 2tsp dried thyme
  • 300g vegan puff pastry


  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, onion and garlic.
  4. Add the polenta, salt and pepper and mix thoroughly. Add the thyme to the mixure and combine.
  5. For the puff pastry, lay your puff pastry sheet on your bench and cut in half lengthways.
  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.
  7. Fold the other side of the pastry over the filling and wet the edge with a little water. Press down to seal.
  8. Repeat steps 6 and 7 with the other half of the 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 170°C for 30-35 minutes until golden and risen.