Fit the Stir Tool and Stir Assist Clip.
Add the oil and vegan butter into the Appliance bowl, fit the splashguard.
Heat for 1 minute, until hot, at 120ºC, speed Off.
Then add leeks.
Cook for 5 minutes, until tender, at 120ºC, speed Stir 2.
Then add the mushrooms, garlic, thyme and rosemary.
Cook for 1 minute, until fragrant, at 120ºC, speed Stir 1.
Then add spinach.
Cook for 2 minutes, at 120ºC, until wilted then scrape the bowl, speed Stir 2.
Cook for 1 minute, until combined, at 120ºC, speed Stir 2.
Then add the chestnuts and goats cheese
Mix for 30 seconds, speed Min, until combined.

Line a work surface with plastic wrap.
Transfer the contents of the Appliance bowl onto the plastic wrap.
Using the plastic wrap, shape the filling into a log, about 25 cm long.
Chill in the fridge for 30 minutes.

Line a baking tray with parchment paper.
Preheat the oven to 200ºC.
Roll out puff pastry into a rectangle, about 25 cm x 35 cm.
Lay the filling in the centre of the pastry lengthways, so there is extra pastry on both ends.
Brush the edges of the pastry with milk.
Fold the sides of the pastry over the filling to meet in the middle.
Turn the pastry over, seam side down.
Press the ends of the pastry to seal and tuck under.
Place the pastry on the baking tray.
Gently slice the top of the pastry and brush with milk.
Bake for 30 minutes, until golden brown, at 200ºC.

Serve.