Make the tomato jam (Tip: this can be made a day ahead)

1. Peel and grate the ginger. Sauté it in a saucepan with a little oil.
2. Add the cherry tomatoes, sugar (or maple syrup), ground cumin, cayenne pepper, and a pinch of salt.
3. Simmer gently over a medium heat for about 45 minutes, stirring occasionally, until it reaches a jam-like consistency.

Prepare the filling

1. Finely chop the onion, crush the garlic, and coarsely grate the courgette, carrot, and mushrooms.
2. Sauté the onion and garlic in a large pan until translucent. Add the grated vegetables and cook for 15-20 minutes until most of the moisture has evaporated.
3. Add the plant-based mince, Worcestershire sauce, tomato purée, and thyme leaves for the final 5 minutes of cooking.
4. Season well with salt and pepper and set the mixture aside to cool completely.

Assemble and bake the puffs

1. Preheat the oven to 200°C (180°C Fan).
2. Place a large spoonful of the cooled filling into the centre of each puff pastry square.
3. Fold the four corners into the middle to create a parcel, pressing the edges firmly to seal.
4. Brush the parcels with the beaten egg or plant-based milk.
5. Bake for 20-22 minutes until golden brown and puffed up.

Serve the warm pastry puffs with the homemade tomato jam.