Step 1

Preheat oven to 400F/200C. In a baking tray, toss the sweet potatoes with 2 tbsp olive oil and sea salt. Spread onto the tray and roast until golden and fork tender, 25 minutes. Place to the side.

Step 2

Pulse the cremini mushrooms in a food processor until finely chopped,, place in a bowl to the side. Add the walnuts to the food processor and pulse until very finely ground. Place in a bowl to the side. Add the white beans to the food process and pulse until a mashed consistency. Place to the side.

Step 3

In a large skillet add the shallots, garlic sea salt, drizzle with 2 tbsp olive oil and cook on medium heat until softened, about 3 minutes. Add the mushroom and walnut and cook on medium until the mushroom has softened and most of the water is removed, about 6 minutes.

Step 4

Pour in 2 tbsp more olive oil and then add in the mashed white beans and cooked sweet potatoes. Sprinkle the filling with cinnamon, nutmeg, thyme and fresh parsley. Pour in the red wine, tamari and tomato paste. Mix everything to combine and cook on a low simmer until most of the moisture is removed. Set the filling aside.

Step 5

Allow the rolls of puff pastry to sit at room temperature for 15 minutes before rolling them out and assembling your dish. Pre-heat oven to 400F/200C. When the pastry has thawed, roll them out to lay flat on the baking tray.

Step 6

Place one sheet on the tray, scoop the filling into the middle to form a log leaving at least a 1 inch border. Top with the second sheet of pastry and press down the edges. Trim any excess and crimp the base with a fork. (Optional to re-roll excess dough and use small cookie cutter to make decorative pastry for the top).

Step 7

Cut several slits in the top off the pastry at an angle to leg out steam, optional to top with your cut out pastry shapes. Paint the top with melted vegan butter and sprinkle with sesame seeds

Step 8

Cook until the pastry is golden and flaky, about 40-50 minutes. If the edges brown first, loosely cover those with tin foil unti the middle is more golden too. Remove from oven and let cool for 10 minutes before slicing. Optional to serve with vegan gravy.