Walnut, apple and sage 'sausage' rolls

Instructions

1. To prepare the ‘sausage’ mince, heat the olive oil in a large, heavy-based saucepan. Add the onion and cook over low heat for about 10 minutes, stirring often, until browned and translucent. Add the garlic, walnuts and sage, along with a little salt and some cracked pepper. Cook for a further few minutes. Stir in the apple, Worcestershire sauce, soy sauce, paprika, thyme and nutritional yeast and turn the heat up to medium. Cook for a few minutes, until searing hot.
2. Add the TVP and stock and stir well to combine. Bring the mixture to a simmer and cook for 2–3 minutes, to give the TVP a chance to soak up the liquid.
3. Turn the heat off and add the breadcrumbs, and parsley if using. Stir well to combine. Taste the mixture and add seasoning to taste. Let the mixture cool for about 30 minutes, until cool enough to handle.
4. Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper.
5. Cut each sheet of pastry in half to make two rectangles. Place one-sixth of the filling mixture in the centre of each piece of pastry, shaping it into a long sausage lengthways down the pastry sheet. Firmly fold over the pastry sheet, and in one swift movement, roll it into a tight long roll, so the edge is on the bottom.
6. Repeat with all the remaining pastry and filling.
7. Cut each roll into five equal pieces (or into two for larger rolls). Lay them on the baking tray with a little space between each one. Brush a little nut milk onto each roll and sprinkle with fennel seeds, if desired.
8. Bake for 20 minutes, or until the pastry is golden and puffy. Serve warm, with tomato sauce or chutney.