1 Pkt Veggie sausages cut into 8 pieces.
1 Red Onion.
1Pkt puff pastry.
8 Chestnut Mushrooms sliced
3 good pinches of Fennel seeds.
salt and pepper.
What you do is….
Preheat the Oven to 180 degrees.
Gently brown the sausage slices, as they begin to brown add the sliced mushrooms and onion, cook until the onions are soft and jammy and the mushrooms take on a meaty texture.
once cooked add the fennel seeds salt and pepper and switch the heat off, let the mixture cool and rest.
Roll out the puff pastry, into a square shape then add the mixture and spread over the pastry leaving a 1 cm gap around the edges for the pastry to puff around and encase the puff.
Cook in the oven and serve. We enjoyed ours with some sliced potatoes baked in soy cream and garlic, but you could serve with a green salad or some slices of ripe Beef Tomatoes.
The great thing about this is that it is easily Veganised with the use of a good Vegan Sausage such as Linda McCartney and in my opinion i have always preferred Puff Pastry which has no butter which is readily availiable.
The addition of Fennel Seeds is optional,but give it a try it really enhances all of the flavours and brings them together.
I had a leftover for my lunch today with a splodge of piccalli.