Preheat the oven to 375°F. Place the cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, then add them to the bowl with quinoa. Stir in the salt and pepper.

In a large skillet over medium-high heat, melt the butter. Add the carrots, onion, and green pepper. Cook for 4–5 minutes, stirring often. Add mushrooms and garlic, and continue cooking 2–3 minutes more. Remove from heat and let cool slightly. Add to the quinoa and chickpea mixture.

Stir in the breadcrumbs and Worcestershire sauce. Use your hands or a large spoon to mix and mash until everything is well combined.

On a lightly floured surface, roll out the pastry dough. Shape the vegetable mixture into a loaf and place it about 1–2 inches from one side of the dough, leaving enough space at the top and bottom to fold over the ends. Fold the ends, then roll to cover completely with pastry.

Place the loaf seam-side down in a 9x13-inch glass baking dish. Brush the top lightly with melted butter. Bake 40–45 minutes, until the pastry is golden. Let stand 15 minutes before slicing. Serve warm.