Quorn and Mushroom Strudel

Believe it or not, the Viennese strudel was originally made with turnips, so they have fine tradition in savoury veggie cuisine! I fancied a pie, and with a pack of puff pastry on hand this is a variation on the ubiquitous chicken and mushroom pie. I've made a large one here for simplicity, but it's also great to make individual pies for lunches or picnics.

Serves 4

• 4 carrots, cut into sticks
• 1 onion, halved lengthways
• 300g (one bag) Quorn chunks
• 300g chestnut mushrooms
• 4 cloves garlic
• 1 tsp thyme
• 500g puff pastry (or pre-rolled sheet)

For the white sauce:

• 3 tbsp flour
• 3 tbsp butter
• 1 tsp vegetable stock
• 500 ml milk (or water/milk)
• seasoning

1. Toss the vegetables and Quorn in oil, and roast in a hot oven for about 20 minutes.
2. Leave to cool a little, then chop the mushrooms and vegetables into rough chunks.
3. Make the white sauce either in a microwave or saucepan. (I've covered white sauces before so I won't repeat.)
4. In a bowl, mix chopped vegetables, mushrooms and Quorn with the white sauce, and leave to cool
5. Roll out your pastry into a large rectangle, about twice as wide as long. I'd suggest making it as wide as your baking sheet, for easy oven handling.
6. Preheat your oven to 220C.
7. Spoon the filling onto one long half of your rolled pastry, leaving about an inch/2 cm gap around the edge for sealing.
8. Wet the edges of the pastry with a finger, then fold over the other side of the pastry to cover, 
9. Crimp the edge with your fingers to make a seal.
10. With a sharp knife, slash across the pastry, trying not to cut quite all the way through. This allows the pastry to expand and leave a pretty pattern on top.
11. Brush with either egg or milk, and bake in the hot oven for 20 minutes until the pastry is risen and golden brown.