Preheat your oven to 225°C (435°F/gas mark 7½).

Heat the oil in a large skillet over a medium heat, then gently fry the onion for 3-4 mins, until it starts to become translucent.

Add the garlic, chillies, and harissa, and continue to fry for another 2 mins.

Add the veggie mince, sauce, paprika, and capers, and stir well. Taste, and season with salt and pepper.

Reduce the heat to medium-low to warm the ragù through.

Roll out the puff pastry until it's about ½cm (a bit less than ¼") thick, and rectangular.

Turn off the heat under the ragù, then spread it evenly over the pastry, leaving a small border around the edge. Don't worry, the filling will ooze outward to cover this!

Carefully roll up the pastry and filling, lengthwise, until you have a long sausage shape. Seal the long edge of the pasty with a little water.

Cut the roll into 8 equal pieces, and place side by side in an ovenproof skillet, dish, or tray, then bake in the oven for 20 minutes, until the pastry is golden and somewhat puffed up.

Remove from the oven, and serve immediately.

These vegan bolognese rolls will keep in an airtight container on the counter for 2-3 days. If you want to freeze them, then do so before cooking, and then bake from frozen.