Mini Sausage Rolls MAKES APPROX . 24
5 button mushrooms
1 small onion

1-2 cloves garlic
1 can black beans

1/2 tsp white pepper

2  tsp dried herbs
1 tablespoon soy sauce 

1 teaspoon miso paste

1 teaspoon Vegemite (or 2 teaspoons nutritional yeast)
salt to taste 

2 tablespoons breadcrumbs 

2 tablespoons oil such as sunflower or grape seed 

2 tablespoons wheat flour 

two sheets dairy free puff pastry

Roughly chopped mushrooms onion and garlic and fry in a little oil until softened and taking a little colour. Add to a food processor with beans seasonings breadcrumbs and oil. Taste and add salt if needed. Add both types of flour and blitz until mixture comes together. The mixture will be sticky but pliable. Leave to rest for 20 minutes.

Cut pastry into white strips and place a line of your mushroom and bean filling across the centre. Fold the pastry over and sealed with a little water.

Cut into bite size sausage rolls and spread across a lined baking tray leaving space between each one. If the pastry has warmed significantly, place the oven tray into the fridge for 15 minutes so your little rolls a cool when they hit the oven.

Pre-heat oven to 200°C. Brush sausage rolls with oil or plant milk and bake for 30 to 35 minutes until puffed and golden.

Lox Bites MAKES APPROX . 30

One Telegraph cucumber
100 g Dairy free cream cheese
100 g Carrot Lox
micro greens or sprouts to garnish

 
Cut your cucumber into rounds. Top with a little cream cheese and carrot locks. Top with garnish and serve. A super light vegan gluten-free option for hosting.

Pesto Bows MAKES APPROX . 50

100 g dairy-free pesto
2 sheets dairy-free puff pastry

Pre-heat oven to 200°C. Sprayed pesto over rolled out sheets of pastry. Cut pastry into small oblongs roughly 8 cm long. Twist each oblong and a full rotation bringing the front surface around to face up. Pinch the centre. Bake for 20 - 25 minutes.