Vegetarian Miso-Mushroom Sausage Rolls

Preparation

1. Step 1

   Heat a large 12-inch skillet on medium-high. Drizzle with 1 to 2 tablespoons of olive oil and add the onions. Stir until softened, about 2 minutes.

2. Step 2

   Add the mushrooms (both varieties) in batches, allowing each batch to cook down for 1 to 2 minutes before adding more. Once all the mushrooms are in the skillet, add the garlic and thyme, season with salt and pepper, and cook, stirring constantly, until the water has evaporated and the mushrooms are dry and starting to stick to the pan, 6 to 8 minutes.

3. Step 3

   Turn off the heat and add the miso and butter; stir until the butter has melted. Transfer to a bowl and allow to cool for 10 to 15 minutes. (The mushroom mixture can be made 3 days ahead and stored in an airtight container in the fridge.)

4. Step 4

   To the cooled mushrooms, add the cheese, bread crumbs and scallions, and stir to combine. Taste, seasoning with more salt and pepper if needed.

5. Step 5

   Arrange racks in the middle and bottom shelves of the oven. Heat the oven to 400 degrees and line 2 sheet pans with parchment paper.

6. Step 6

   Working with one sheet of puff pastry at a time, roll each pastry sheet into a neat square (does not need to be exact) and then cut in half to make 2 rectangles. (You’ll have 4 rectangles total.)

7. Step 7

   Divide the mushroom mixture into 4 roughly equal portions. Using wet hands, press the mushroom mixture into a rough sausage shape and place it into the middle of each rectangle. Brush one long edge with the beaten egg and then carefully fold the other long edge over to encase the filling, pressing it into the egg-washed edge to seal. Flip it over so that the seam is on the bottom. Repeat this with the remaining three pastry rectangles, until you have four long rolls.

8. Step 8

   Brush the top of each roll with egg wash and sprinkle over sesame seeds, if using.

9. Step 9

   Using a serrated knife, cut each roll into 6 to 7 bite-size pieces (they should be about 1½ inches). Arrange them across the two sheet pans, leaving a 2-inch gap between them to allow them to puff up.

10. Step 10

    Place on the middle and bottom racks of the oven and bake for 20 to 25 minutes, swapping the pans after the initial 10 minutes, until golden. Serve with ketchup. (Leftover rolls can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months. Reheat from frozen, without thawing.)