Take a Break Bakes
[Vegan]

To Start:

1. Preheat the oven to 200°C.

Prepare the Filling:

1. Cut the mushrooms into 1cm pieces. Peel and dice the carrot. Pour the boiling water into a bowl and stir in the stock cube and soy sauce. Add the chopped mushroom and carrot and leave to soak for 5 minutes.Transfer the soaked vegetables to one of the baking trays, reserving the marinade. Put the tray in the oven and roast for 25 minutes. Remove and transfer the vegetables to a clean bowl to cool slightly, then put the bowl in the fridge to cool completely.
2. Meanwhile, make the gravy. Peel and finely dice the onion. Warm the oil in the small saucepan. Add the onion and a pinch of salt and stir for 4-5 minutes. Add the reserved marinade, the nutritional yeast, onion powder, stout or beer and bay leaf and simmer, for 4-5 minutes. Mix the cornflour and water together to form a slurry then add this to the pan. Simmer for 4-5 minutes to thicken. Season, then transfer half the gravy to a bowl and leave it to cool slightly, then put the bowl in the fridge to cool completely. Put the other half in a jug and set aside. Finely chop the parsley.

Mix the Filling:

1. Once the gravy and vegetables in the fridge are cool, add the parsley to the mushrooms and carrot and stir in the gravy
2. Build the bakes. Cut one sheet of puff pastry into quarters. Lay the quarters on a baking sheet. Spoon a quarter of the filling mixture into the centre of each quarter, leaving a 2cm border around the edges. Cut the second pastry sheet into quarters. Brush the borders of the bases with water and lay the pastry lids on top. Gently crimp around the edges with a fork to seal. Cut 2 slits in the top of each bake.
3. Combine the oat milk and brown sugar and stir until the sugar dissolves. Brush the bakes with the mixture. Bake for 25-30 minutes, until golden.
4. Serve. Warm the remaining gravy. Plate up the bakes, pour over the gravy and serve immediately.