Potato and Leek Momos With Vegan Option

Step 1: Preheat the oven to 180C fan-forced (200C conventional) and line a large baking tray with baking paper.

Step 2: Heat a drizzle of oil in a large frying pan over low heat, add the leek, garlic and a good pinch of sea salt and cook for 10 minutes, until very soft and sweet and then add the mushroom and thyme, then increase the heat to medium-high and cook for 6-8 minutes, until the mushroom is soft and starting to caramelize and then season with sea salt and black pepper, then scoop into a large mixing bowl.

Step 3: Squeeze out all the moisture from the kimchi and finely chop and then add the kimchi, breadcrumbs, cheddar and mustard to the mushroom mixture and stir to combine, now mix through the herbs, then taste, and season with sea salt and black pepper if needed and set aside to cool slightly.

Step 4: Take one sheet of pastry and cut it in half to make two rectangles. Spoon one-quarter of the mushroom mixture along the middle of one length of pastry, moulding it into a sausage shape.

Step 5: Brush the beaten egg along one pastry edge, then fold the pastry over to enclose the filling, pressing it into the egg-washed edge and turn it over so that the seam is on the bottom.

Step 6: Repeat with the remaining pastry and filling, until you have four long rolls and then cut each roll into seven bite-sized pieces.

Step 7: Place the rolls on the prepared baking tray, brush with the eggwash and sprinkle with sesame seeds and bake for 18-20 minutes, or until golden and then serve with tomato sauce.

Step 8: Store leftover rolls in an airtight container in the freezer for up to 3 months.

Step 9: TIP - substitute: Swap Swiss brown mushrooms for shiitake or button mushrooms and cheddar for parmesan or pecorino. Veganise by replacing the cheddar with grated vegan cheese or crumbled firm tofu, along with a tablespoon of nutritional yeast. Use vegan puff pastry and brush the pastry with melted vegan butter, rather than egg.