Remove the pastry from the fridge, open the packaging (leave the pastry covered) and allow to come to room temperature.

Tip the chickpeas and their liquid into a medium frying pan. Add the mushrooms and peppers and allow to cook through on a low heat. When the mushrooms look cooked, move to the next stage.

Using the back of the spoon, gently crush over half of the chickpeas. If the skins come off, you can remove these if you wish. Mix all the ingredients together.

Add the nutritional yeast, Cajun, garlic and pepper. Stir through and turn the heat up. Cook for 2-3 minutes until the liquid has almost all gone and the mixture is starting to hold together.

Scatter the pecans and the basil over, stir in, then remove from the heat and allow to cool for five minutes.

Unroll the pastry and using a spoon, spread half of the chickpea mixture along the short edge, leaving about a centimetre space at the end. Holding your empty edge (the 1cm), carefully roll the pastry over the mixture until it is all covered. Leave another cm space and cut the pastry in a straight line. Repeat the process with the remaining pastry and sausage mixture.

Make sure the edges of the rolls are properly sealed, then slice your long rolls into individual sizes. You can choose the size of your rolls here, 4 is a good number and makes it easier to get similar sizes, but 2,3, or 6 also work if you want larger or smaller rolls.

Using a lined tray (the paper from the pastry works well here), space the sausage rolls out. You can brush them with milk (or egg if that's your thing) if you wish, and sprinkle with seeds if you like, just to improve the finished look. Using the tines of a fork, make holes in the top of each sausage roll.

Bake at Gas Mark 6 (400f /200c) for 15-20 minutes. The pastry should be browning and nice and risen. Allow to cool slightly on a rack.

Enjoy!