Mushroom and thyme rolls

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 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 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.