Method

1. Preheat the oven to 200℃ / Gas Mark 6.
2. Chop the onions and garlic and roughly slice the mushrooms.
3. In a large saucepan, fry the onion in the olive oil until tender.
4. Add the garlic and mushrooms and cook until mushrooms are tender.
5. Put the mixture into a blender and blend to a purée.
6. Grind the chestnuts. Put them in a large bowl with the ground almonds, breadcrumbs, puréed mushrooms, soy sauce, lemon juice, tarragon and yeast extract and mix well.
7. Season with salt and pepper.
8. Roll the puff pastry out to a 15” square.
9. Place the pastry onto a greased baking sheet and heap the mixture into the centre, forming a loaf shape.
10. Make diagonal cuts in the pastry about 1cm apart on each side of the mixture, then fold these over the mix to make a kind of plait. Tuck the ends in neatly and trim off any extra bits.
11. Brush with soya milk.
12. Bake for 40 minutes until pastry is puffed and golden brown.