METHOD

Pre-heat oven to 180°C fan and take pastry out of the fridge 10 minutes before using.

Wash and then dice 1/4 of an orange pepper. Feel free to substitute in red or yellow pepper.

Then wash and dice 2 mushrooms.

Roll out the pastry sheet and cut down the middle, then cut one half of the pastry sheet into 4 equal rectangles. Place these onto a baking tray.

Combine 3 teaspoons of tomato purée and half a teaspoon of Italian herbs in a bowl. Add a splash of boiled water to the purée to create a sauce.

Score a smaller rectangle within each one without going through to the paper to create a border.

Spoon tomato base onto the middle of the 4 rectangles equally and spread to the edges of the border.

Add the peppers and mushrooms evenly to each rectangle.

Then sprinkle over some Applewood® Vegan Grated and then brush plant-based milk on the pastry edge.

Place the tray in the oven and cook for 15 minutes until golden and melted.