Dice the onion, mince the garlic and finely chop the mushrooms
Heat up a splash of oil to a large saute or frying pan
Add in the onion and cumin seeds and fry for about 5 minutes, until slightly softened
Add the minced garlic and fry for a few more minutes
Add the chopped mushrooms and stir until fully incorporated
Pour in the tamari and liquid smoke and fry off on a high heat until all the liquid has evaporated
Stir in both mustards and the chipotle
Add the soy mince to the pan and stir quickly so it doesn't stick and burn and then begin incorporating the veg stock
Cook for about 10 minutes, until the liquid has gone and you have a mince like mixture
Take off the heat and place the mix into another container so it will cool down quicker
Turn your oven on to 180° Degrees (fan)
Place a piece of baking paper on to an oven tray
Take the pastry out of the fridge and unroll out on to the baking paper
Cut the pastry in half lengthways so you have two long strips
Spoon the mince mix in a long line down the middle of each pastry strip
Using your aquafaba or vegan milk, slightly wet the bottom edge of each pastry strip using a pastry brush
With clean hands, fold over the top edge of the pastry to meet the bottom edge. Using a fork, press down the edge
Cut the long strips into smaller rolls, you can either make them small or large, completly up to you
Make small cuts into the top of each roll, or you can even decorate them with extra pastry, depending on how you want them to look
Brush the top of the rolls with you aquafaba or vegan milk
Place into the oven for about 15-20 minutes, or until the pastry is golden brown
Once cooked, take them out of the oven and let them cool. Then eat!