NUT ROAST PASTRY ROLLS

Preheat the oven to 180°C. Line a baking tray with baking paper.
Peel and quarter the onion and garlic. Roughly chop or break up the celery and mushrooms so that they will all fit into a Compact Food Processor with Knife Blade attachment. Blitz to chop them up finely. Heat a frying pan over a medium high heat. Add the oil and once it’s heated up add the onion, celery, mushrooms and garlic. Fry for 10 minutes, until everything begins to caramelise and soften.
Place the ground flaxseed into a small bowl and stir in 140ml of boiling water. Leave for 5 minutes to thicken. Tear the bread into the wiped out food processor and blitz it to crumbs with the Knife Blade attachment. Add the nuts, cooked vegetables, chunks of the cheese, herbs and zest of the lemon into the breadcrumbs along with the thickened flaxseed mix. Pulse the mix until the nuts are chopped and the ingredients form a rough paste.
Roll the pastry out onto a surface. Spoon the nut mix in a long line along the length of the pastry. Mix the cornflour with enough cold water to make a glue-like paste. Brush the pastry above the meat with the paste and then roll the pastry around the mix, keeping it fairly tight, to join with the other side. Cut the pastry so there is a slight overlap, then compress right along the one long roll to seal it in and get rid of air bubbles.
Cut the sausage roll into 4 equal pieces and score the top with slits using a knife. Lay on the lined baking tray, brush with a little olive oil and bake for about 20 minutes until golden, risen and cooked through. Makes 8 large sausage rolls