- Preheat the oven to 200°C.
- Place the Merchant Gourmet Dried Mixed Mushrooms into a bowl and cover with boiling water. Leave to soak.
- Add the Merchant Gourmet Puy Lentils and Merchant Gourmet Whole Chestnuts to a mixing bowl and mash with a fork, leaving some texture.
- Drain the mushrooms, reserving the soaking liquid and leaving behind any sediment.
- Finely chop the mushrooms and add them to the lentil mixture.
- Gradually add a little of the reserved mushroom soaking liquid until the mixture starts to hold together.
- Stir through the caramelised onion chutney.
- In a small bowl, mix together the oat milk, oil and salt to create a glaze.
- Cut each sheet of puff pastry into three equal pieces, creating six rectangles.
- Spoon the filling along one side of each pastry rectangle, leaving a 1cm border around the edge.
- Brush the exposed pastry edge with the glaze.
- Fold the pastry over the filling and press down firmly to seal.
- Crimp the edges with a fork.
- Arrange the sausage rolls on lined baking trays and brush the tops with the glaze.
- Bake for 20–25 minutes until golden, crisp and puffed.
- Allow to cool slightly before serving.
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