Fit the Dough tool to the machine.

Add the flour and salt into the 5L Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 1 for 30 seconds until combined.
Add the vegan butter into the Mixer bowl.
Mix on speed Min for 30 seconds.
While the machine is running, slowly add the water into the Mixer bowl.
Mix on speed Min until a shaggy dough forms with visible flecks of vegan butter.

Remove the Mixer bowl from the machine.
Remove the dough from the Mixer bowl.
Shape the dough into a rough oblong.
Wrap in plastic wrap.
Chill in the fridge for 20 minutes.

Remove the dough from the fridge, remove the plastic wrap.
Transfer the chilled dough to a lightly floured work surface.
Using a floured rolling pin, roll the dough out into a rectangle, approx. 20 x 60 cm.
Gently pull the edges into the centre to create a layered square of dough.
Repeat the rolling and folding process twice more.
Wrap the dough in plastic wrap.
Chill in the freezer for 30 minutes.

Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add the onions and garlic into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped but not wet and mushy.
Remove the attachment from the machine.

Place a large frying pan over a medium heat.
Add 1 Tbsp oil into the frying pan.
Transfer the chopped onions and garlic into the frying pan.
Fry for 10 minutes, stirring occasionally, until soft and slightly caramelised.
Transfer the onions into the 7L Mixer bowl and let cool.

Retrieve, clean the Food Processor bowl and Knife Blade.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Working in batches, add the mushrooms into the Food Processor attachment.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped.
Remove the attachment from the machine.

Place the large frying pan over a high heat.
Add the remaining 2 Tbsp oil into the large frying pan.
Heat until hot.
Transfer the chopped mushrooms to the frying pan.
Let cook for 4 minutes.
Stir and cook for a further 8 minutes, stirring occasionally until mushrooms are browned and released all their water.

Add the miso and water into a small bowl.
Stir to combine until a thin paste forms.
Transfer the miso paste into the frying pan.
Add the mustard and thyme into the frying pan.
Heat over a low heat for 3 minutes.
Set aside and let cool.

Attach the 7L Mixer bowl into the machine.
Fit the K-Beater to the machine.
Transfer the cooled mushroom mixture into the 7L Mixer bowl.
Add the breadcrumbs, cranberries, salt, pepper and nutmeg into the 7L Mixer bowl.
Mix on speed Min for 1 minute until thoroughly combined.

Preheat the oven to 200ºC.
Line the baking tray with parchment paper.
Remove the chilled pastry from the freezer.
Hit the dough several times with a rolling pin to help it relax and become more workable.
Place the dough on a lightly floured work surface.
Using a rolling pin, roll out into a large rectangle, approx. 45 x 35 cm, until 5 mm thick.
Transfer the pastry onto the prepared baking tray.

Retrieve the mushroom mixture.
Place the filling inside the pastry, leaving a 6 cm border along the long edges.
Shape it into a long, flat log.
Brush any exposed areas of pastry with some of the soy milk apart from the 6 cm border.
Fold the brushed side of the pastry over the filling to meet the 6 cm border.
Press the pastry edges firmly together to seal.
Prick the edges of the pastry with a fork.
Trim the excess pastry.
Chill in the fridge for 10 minutes.

Remove the pastry from the fridge.
Brush with the remaining soy milk.
Use a sharp knife to make scores on top of the pastry.
Sprinkle with the black and white sesame seeds.
Bake at 200ºC for 35 minutes until golden brown.
Remove from the oven and let cool slightly.

To Serve
Serve with chilli jam.