Instructions

1. First cook the lentils in a separate pot.
2. Then heat vegan butter in a big pan over medium heat. Add garlic and sage and stir until fragrant. Toss chopped onion and sauté until it turns golden.
3. Meanwhile preheat oven to 400˚F.
4. Add mushrooms to onion and stir. Cook until all the liquid evaporates. Lastly add lentils, chestnuts, rosemary, soy sauce and black pepper. Mix everything and turn off the heat.
5. Sprinkle your working surface with a little bit of flour. Roll the puff pastry into rectangle.
6. Put the mushroom-lentil mixture along the centre of a third of the rectangle. Shape and press it with your hands so it won’t fall apart.
7. Slice the other thirds of the pastry into 1/2 inch strips diagonally. Wrap the strips starting from one side and tuck the edges. Cut off whatever is extra and use for decoration.
8. Mix aquafaba together with soy milk. Brush the top and the sides and sprinkle with rock salt if desired.
9. Transfer onto a baking tray lined with parchment paper.
10. Bake for 25 minutes.
11. Remove from the oven, slice and serve.