Ingredients

• 170g Leek
• 2 Garlic Cloves
• 3 sprigs Fresh Thyme
• 2 sprigs Fresh Rosemary
• 1 tablespoon Vegetable Oil
• 1 tablespoon Vegan Butter
• 400g Mixed Mushrooms
• 150g Spinach
• 300g Chestnuts
• 150g Goat Cheese
• 50g Soy Milk
• 400g Vegan Puff Pastry

Tools

• Oven
• Cooking Chef XL
• Baking tray - medium

Method

1. Fit the Stir Tool and Stir Assist Clip
2. Add the ingredients into the appliance bowl, fit the splashguard
3. Heat - 1 minute, 120ºC, speed off
4. Add leeks
5. Cook - 5 minutes, 120ºC, speed Stir 2
6. Add the next ingredients
7. Cook - 1 minute, 120ºC, speed Stir 1
8. Add spinach
9. Cook, then scrape the bowl - 2 minutes, 120ºC, speed Stir 2
10. Cook - 1 minute, 120ºC, speed Stir 2
11. Add the next ingredients
12. Stir – 30 seconds, speed Min
13. Line a work surface with plastic wrap
14. Transfer the content of the appliance bowl to plastic wrap
15. Using the plastic wrap, shape the filling into a log, about 25cm long
16. Chill in the fridge – 30 minutes
17. Line a baking tray with parchment paper
18. Preheat an oven - 200ºC
19. Roll out puff pastry to rectangle, about 25 cm x 35 cm
20. Lay the filling in the centre of the pastry lengthways, so there is extra pastry on both ends
21. Brush the edges of the pastry with milk
22. Fold the sides of the pastry over the filling to meet in the middle
23. Turn the pastry over, seam side down
24. Press the ends of the pastry to seal and tuck under
25. Place the pastry on the baking tray
26. Gently slice the top of the pastry and brush with milk
27. Bake until golden brown – 30 minutes, 200ºC
28. Serve

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