1 garlic clove
1 brown onion
400g button mushrooms (chopped into quarters)
200g walnuts
¼ tsp. cumin
¼ tsp. paprika
2 tbsp. bbq sauce
2 sheets puff pastry (used vegan pastry)
Salt and pepper to season


1 tbsp. almond milk and 1 tbsp. black sesame seeds to brush on top before cooking
½ tsp. cayenne pepper or ½ chili for spicy sausage rolls


  1. Preheat oven to 200 °C
  2. Sauté  garlic and onion in a pan for 3-4 minutes
  3. Add chopped mushrooms into the pan and continue to sauté for 5 minutes, until the juices of the mushrooms have started to release
  4. Remove the pan from the heat and add all ingredients into the food processor (excluding the pastry), blitz until a think mince texture forms. Tip: This will not take long so be quick to turn off your food processor to avoid over blitzing. You want the texture of mince.
  5. In a line place a generous amount of mushroom meat out on to the pastry
  6. Gently fold over both sides of the pastry, tuck one side underneath to avoid any mixture spilling out of the bottom
  7. Brush a small amount of almond milk over the sausage rolls before sprinkling sesame seeds on top
  8. Place sausage rolls onto a tray and bake for 30-40 minutes until crispy and golden brown