Sausage plait advice please

[123fushia]

Made a sausage plait with vegan sausages and cooked onions, peppers and garlic for Boxing Day. Am trying out a variety of vegan meals for my daughter. Bought ready made puff pastry, rolled it into a large rectangle, scored it into thirds, and cut the side pieces into slanted strips, put the mixture in the middle part and ‘plaited’ the strips over it, and brushed oat milk on top. Oven baked for 40 mins on 200c fan as packet advised.
It looked fab, sausage part and top plaits were great, but lots of the pastry was undercooked and soggy. What did I do wrong and what should I do next time? Advice gratefully received.

Too much liquid in the mix. You need to cook the veggies right down so you drive out all the moisture. Then squeeze them in kitchen towel to get rid of the last bits.

Have just added This query to the vegan chat too.
The pastry that lay under the top layers was really undercooked. The mixture was Vegan sausage meat, soft fried onions, peppers and garlic. It didn’t feel too moist at all - would that make such a difference?

Did you cook it fairly low and slow? I made a non veggie version with red onion chutney and it was perfect the sausage meet was cold and straight from the packet.
I cooked it fairly low for about 40 mins and the pastry was cooked all through.
Could be a combo of a wetter mix and needing longer. You could make the mix day before next time and make sure it’s cold and no excess moisture?

Meet

Definitely cook the vegetables until they are basically dry, low & slow.

The best vegan sausagemeat is by Sosmix, brand is Symingtons /Protoveg. You have to order it, it's literally impossible to buy in the shops. Alas, I can't eat it as it has soy & wheat but it's so good...

Thanks - good advice!