Ingredients:
Mushroom Filling
3/4 cup uncooked brown lentils
1 tsp. olive oil
4 crushed garlic cloves
1 medium onion, chopped
1 grated carrot
2 celery stalks, chopped
1/2 cup red wine
12 oz. cremini mushrooms
2 tsp. dried thyme
2 tsp. sage
2 tsp. rosemary
2 tbsp. soy sauce
2 tbsp. dijon mustard
1 tbsp. vegan worcesteshire sauce
crushed black pepper, to taste
1 tsp. paprika
1 tsp. salt
For Flax Egg
2 tbsp. ground flaxseeds
5 tbsp. water
For Pastries
2 sheets frozen puff pastries
Instructions:
Defrost the frozen puff pastries for 10-15 minutes. Preheat oven 400 degrees.
Add water and lentils to a pot and cook it on high heat. Cook it for 8–12 minutes until the lentil is cooked. After cooking remove water.
Put the cooked lentils into a bowl and set aside. Heat the oil for 2 or 3 minutes on medium.
Add onions, celery stalks, crushed garlic, black pepper, carrots, and salt to this pan. Cook all ingredients for 5-8 minutes, or until vegetables are tender.
Add cremini mushrooms and red wine to this mixture. Simmer it for 7-12 minutes, or until wine is absorbed.
Add sage, thyme, soy sauce, rosemary, vegan worcestershire sauce, paprika, and dijon mustard in the pan.
Combine all ingredients and cook it for 2-3 minutes. Set aside the mixture. Add flax seeds and water in a bowl. Mix it and set aside for 10-20 minutes.
Mash the cooked lentils. Add the mashed lentil with flax seeds to the mushroom mixture. Combine all ingredients. The filling is ready.
Place the puff pastry into a floured place and roll it about 9×12 inches. Add the lentil mixture to this pastry and fold it.
Seal the edges with a flax egg to prevent filling leakage.
Put the prepared pastries into a greased baking tray. Brush the outer layer with cooking oil.
Bake it for 30-45 minutes until its outer layer is brown.
In 45 minutes, place the baked pastries in a serving dish.
Cut it into slices and serve it with the sauce of choice.