Preheat fan forced oven to 200C.

​

Process all mince ingredients except the water in a food processor for about 1 minute to break into smaller pieces, like a mince.

With the processor still running, pour in the water to allow the mince to bind together.

Placing your puff pastry sheets on a lightly floured bench, form 1 large rectangle with the 2 sheets, ensuring the sheets are pressed together firmly. Alternatively, break the sheets apart to form a ball of dough. Then roll out between 2 sheets of baking paper, into a rectangle. 

​

Place the walnut mince in the middle of the sheets and using your hands form a firm log in the centre, leaving some room at each end to tuck in the pastry sides.

Layer the spinach and carrot on top of the mince. Press down firmly.

To wrap the pastry, starting with the side closest to you, carefully roll the puff pastry right over the mince and from into a long log, tucking in the pastry ends as you go. Transfer the pastry, fold side down onto an oven tray lined with baking paper. If the pastry comes apart a little, that’s okay, just press the pastry together to cover the gaps.

Using a sharp knife, make large diagonal scores on top of the pastry to help steam escape and for ease of cutting when the pastry is cooked.

Taking a pastry brush, paint the pastry all over with maple syrup. This will create a lovely glaze.

Bake in oven for 30 minutes or until golden brown and crisp.

Serve with roasted vegetables and gravy.