1

Preheat the oven to 400℉ and line a baking tray with parchment paper.

2

Heat a large skillet over medium heat and add the oil. Once the skillet is hot, add the mushrooms and onion and sauté for eight to ten minutes, until softened. Add in the walnuts and cook until toasted, about five minutes. Add in the garlic and cook for 1 minute, until fragrant.

3

Reduce the heat to medium-low and add in the tomatoes, thyme, nutritional yeast, tamari and bread crumbs. Toss everything together and cook for three to four minutes. Remove from the heat and set aside.

4

Crack the egg into a bowl and whisk.

5

Roll out one sheet of puff pastry and spoon the mushroom mixture in the center. Brush the edges with egg wash and then fold over to enclose. Flip the roll over so the seam is facing down.

6

Using a bench scraper or a sharp knife, cut into pieces about 1 ½ to 2” wide. Place on the prepared baking sheet, covering loosely with a kitchen towel. Repeat the same steps with the second sheet of puff pastry. Brush the tops with egg wash.

7

Place in the oven and bake for 20 minutes, until golden brown and crispy. Let cool a few minutes and then serve and enjoy!

8

Substitutions: Gluten-free: use a gluten-free puff pastry if one can be sourced. No egg: use milk to brush on the top (dairy-free or regular).