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Firstly, chop the mushrooms, walnuts, garlic, rosemary and thyme.
Heat a non stick pan with olive oil adding in what you just chopped and fry for a few minutes until the mushrooms soften.
Now add in the drained lentils, tamari, generous pinch of salt & pepper and fry for a further 5 minutes.
Transfer the mix to a food processor and pulse into a mince texture (don't over blend into a paste).
Tip out the mix into a large mixing bowl and add in the flour and fold it through the mix. Set aside for 5 minutes to cool.
Meanwhile roll out your puff pastry sheet onto a lined baking sheet. Place the lentil mix to one side of the sheet and shape into a long sausage roll. Top with cranberry sauce, and fold over the top. Seal the edges with a form so you have a visible seam running down the side of each roll, brush with olive oil (or dairy-free milk) to make the top of the puff pastry brown, and top with sesame seeds. Allow to cool for a couple minutes, slice with a sharp knife then enjoy!