method (tick as you go)
Preheat your oven to 180C (350F).
Slice pastry into four. Place onto a baking paper lined baking tray.
Spread 1 tbsp of tahini over each piece of pastry leaving a border around the edges.
Lay roast carrot slices on top of the tahini; making sure to leave your border clear!
Brush the edges of the pastry with a little non-dairy milk.
Bake in the oven for 12 - 15 minutes; until golden and puffed up.
Cook The Kale & Quinoa on a separate tray in the oven at the same time.
Slice the burgers in half and top the pastries with them.
Drizzle with a little maple syrup or honey if desired and sprinkle with some pomegranate to serve.