Preheat your oven to 200Fan/220C, line a baking sheet with non stick baking parchment.
Gently heat the olive oil in a large frying pan, fry the shallots for about 5 minutes until soft, add the mushrooms and fry for a further 5 minutes, add the garlic and fry for another minute.
Stir in the red wine and tamari and fry until the liquid has reduced by half.
Stir in the chopped chestnuts, the chestnut purée, fresh thyme and black pepper to taste. Allow to cool.
Lay your pastry out flat with the longest edges at top and bottom. Divide the pastry into 4 slices from top to bottom.
Split your chestnut mixture evenly between the four slices and shape it into thin sausages down the centre of each slice. Moisten the edge of the pastry with a little almond milk or water and roll the pastry around the filling.
Cut each long sausage roll into 8 small ones.
Place each little roll onto your prepared baking sheet, seam side down.
Brush each roll with a little almond milk and bake in your preheated oven for 15 - 20 minutes until puffed and golden brown.
Serve hot or cold.