Not Sausage Rolls- vegan

Recipe's preparation

Put the lentils and the stock in and simmer until just tender. 20 min/80°C/speed 
Drain and set aside
Add walnuts and mill to a crumb 5 sec/speed 7 then set aside
Place the onion, celery, carrot, mushrooms and garlic and chop 5 sec/speed 5 quite finely but not mushy. Repeat for an extra 2-5secs if necessary.
Add extra virgin olive oil and sauté vegetables until a soft golden mush 15 min/120°C/speed "Gentle stir setting"
Add the drained lentils, tomato paste, crumbed walnuts, vegetable stock, fennel seeds, cumin seeds, soy sauce/tamari, paprika, curry powder and pepper.
Stir to combine 2 min/speed "Gentle stir setting"
Cook 5 min/80°C/speed "Gentle stir setting"
Add flour and stir through 2 min/speed"Gentle stir setting"
Leave to cool to room temperature (or put in a bowl in the fridge to speed it up)
Line a large baking tray with baking paper.
To assemble, lay the pastry sheet/s out on a clean floured benchtop (or roll you own to about 5mm thick). Arrange the cooled filling in a neat log (about 6cm wide) lengthways down the middle. Fold up both sides of the pastry snugly (you might have a big overlap, but that’s okay – pastry is yum). Brush a little water on both parts where the pastry joins. Place seam-side down on the lined baking tray and refrigerate for 20 minutes or so to firm up.
Preheat the oven to 180 degrees celsius fan-bake (190 regular bake).
Slice the chilled log into hearty chunks using a bread knife and a light sawing motion. Brush the rolls all over with the aquafaba and prick the tops a couple of times with a knife. Sprinkle with sesame or poppy seeds.
Bake in the lower half of the oven for around 45 minutes, or until the pastry is dark golden brown and puffy.
Serve with a dollop of tomato sauce, relish or chutney.