Preheat the oven to 200 degrees Celsius. Take pastry sheets from freezer to thaw.
In a large mixing bowl ,mix together the filling ingredients. Stir until well mixed. Lightly grease a baking tray. Slice each pastry sheet in half so that it makes two rectangles. Spoon the filling down the centre third of each pastry rectangle; lightly brush another third with soy milk and then roll the pastry, starting from the empty third and tucking it into the brushed third.
Slice the roll into halves, thirds or quarters as you wish and place them on the baking tray. Make a couple of diagonal cuts in the top of the roll. Brush the top with soy milk and sprinkle with sesame seeds.
Repeat with the remaining filling and pastry.
Bake the rolls for about 20 minutes, until they’re golden brown and flaky. Serve with lots of sauce.
- 125g pecans, finely chopped
- 1/2 C breadcrumbs
- 1 onion, finely chopped
- 300g silken tofu, mashed
- 1 C rolled oats
- 1 mushroom stock cube
- 1 tsp garlic powder
- 3 Tbsp soy sauce
- Ground pepper, to taste
- 3-4 frozen puff pastry sheets
- Soy milk for brushing pastry
- Sesame seeds