Mushroom Rolls

1 onion
2 stalks of celery
rice bran oil
500 g button mushrooms
2 cloves of garlic
1 tbsp SIDS WINE & PEPPER MUSTARD
100 ml white wine
SIDS SALT & PEPPER to taste
80 g fresh white breadcrumbs
½ bunch of fresh parsley
2 sprigs of fresh thyme
2 sheets of puff pastry, (640g)
milk
2 tsp sesame seeds

Preheat the oven to 200ºC. Line a large baking tray with greaseproof paper.
Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon of rice bran oil in a large frying pan over a medium-high heat, then add the chopped veg. Cook for 10-15 minutes until golden. Meanwhile, finely chop the mushrooms.
Peel and crush in the garlic, then add the chopped mushrooms. Cook for a further 5 minutes, until the mushrooms start to soften. Add SIDS WINE & PEPPER MUSTARD, white wine and season with SIDS SALT & PEPPER, then reduce the heat to low. Cook for 5-10 minutes, until all the liquid has boiled and bubbled away. Set aside to cool.
Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick, finely chop and add the parsley leaves, then pick in the thyme leaves. Stir well to combine, then SIDS SALT & PEPPER to taste.
Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one length of pastry, moulding it into a long sausage shape with the back of a spoon.
Brush the milk along the pastry edges, then carefully fold one of the long sides of the pastry up over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have four long rolls, then cut each length into four pieces.
Place the rolls on the prepared baking tray, brush with the milk and sprinkle over the sesame seeds. Place on the bottom shelf of the oven for 25-30 minutes, until golden, then serve.