- Preheat the oven to 200°C.
- Heat a generous drizzle of olive oil in a frying pan over a low heat.
- Add the onions and sugar and cook gently, stirring regularly, until soft, golden and caramelised.
- Stir in the garlic, mushrooms and Merchant Gourmet Whole Chestnuts and cook for around 6 minutes, until the mushrooms have softened.
- Add the soy sauce, thyme and a generous grind of black pepper.
- Stir through the vegan cream cheese until fully combined, then remove from the heat and allow to cool slightly.
- Roll out the pastry if needed and use a cutter or upturned jar to cut 8 circles.
- Divide the filling evenly between 4 pastry circles, leaving a small border around the edge.
- Top each with another pastry circle and press firmly around the edges with a fork to seal.
- Score the tops lightly in a criss-cross pattern.
- Transfer to a lined baking tray and bake for 30–35 minutes, until golden, crisp and puffed.
- Serve with seasonal vegetables and plenty of gravy.
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