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1
Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY.
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2
Be sure to leave some chunky bits for texture.
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3
You don't want a puree.
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4
Heat coconut oil in a medium saucepan over low-medium heat.
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5
Add onion and garlic to the pot and saute on a low heat until almost translucent.
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6
Add carrot and celery to the onions and garlic.
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7
Stir occasionally until tender.
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8
Add tomatoes and chilli to the pot and stir through.
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9
Add mushrooms and mix until they are visibly softening, then lime juice to taste.
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10
I use about 2 tbspn.
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11
Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly.
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12
You are looking to acheive a thick consistency.
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13
Allow to cool and then transfer into a clean, freezer safe container.
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14
Put into the fridge overnight to allow flavours to develop.
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15
Take a sheet of puff pastry and lay on a cutting mat.
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16
Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf.
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17
If you have some extra pastry you can trim it to make patterns on top.
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18
Place two or three steam scores in the top of the pastry.
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19
Repeat until you've used all the mix.
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20
Line and grease a pan with a little coconut oil.
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21
Bake in a 180 - 200c oven for 30 minutes or until golden brown.
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22
Can also be made in a sausage roll or canape style by rolling smaller quantities.
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23
Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble.
