Mushroom bourguignon pithivier

Ingredients

• 250g chestnut mushrooms, roughly chopped
• 150g portobello mushrooms, roughly chopped
• ½ tbsp vegetable oil
• 2 shallots, peeled, trimmed and quartered lengthways
• 1 carrot, roughly chopped
• 3 thyme sprigs, leaves picked
• 1 garlic clove, crushed
• ½ tbsp tomato purée
• 1½ tbsp plain flour, plus extra for dusting
• 125ml red wine (check it's vegan)
• 250ml vegan vegetable stock
• 500g vegan puff pastry block
• soya milk, for glazing

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