Page 237 - CMC Recipe Book

Method
Cook the lentils as per manufacturer’s instructions and set aside.
Add the stock to the Quorn pieces and place in the fridge for at least half an hour.
Wash, peel and dice the onion and squash.
Wash and destem the kale.
Roast the onion, squash, thyme salt, pepper and garlic in half the olive oil in the oven. Add the cooked lentils and leave to cool.
Cook the Quorn pieces by frying them in a pan with a dash of oil.
Steam the kale for 5 mins then squeeze all the water out and blitz with the chestnuts, lemon juice and remaining oil to a pesto like consistency.
Roll the pastry to an oblong. Start by spreading the kale on the pastry followed by the roasted vegetables and lentils then add the Quorn. Brush the edges of the pastry with soya milk and then fold in the top and bottom edges, then carefully roll the pastry lengthways to encase all the filling.
Brush the top with soya milk.
Bake for 30 minutes until golden and flaky.
Serve with vegan gravy and vegetables.