Cookbook:Nut Roast
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Nut Roast | |
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Category | Pastry recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Nut roast
[edit | edit source]- 1 large onion, chopped
- 1 oz margarine
- 8 oz Brazil nuts
- 4 oz breadcrumbs
- 1 ½ tbsp lemon juice
- ¼ tsp dried thyme
- ¼ tsp mixed spice
- 1 egg
- Salt
- Pepper
Stuffing
[edit | edit source]- 4 oz breadcrumbs
- 1 tbsp chopped onion
- 0.5 oz chopped parsley
- 2 tsp lemon juice
- 1.5 oz margarine
- Salt
- Pepper
Assembly
[edit | edit source]- ½ lb puff pastry
- Pastry holly leaves
Procedure
[edit | edit source]Nut roast
[edit | edit source]- Fry the chopped onion in margarine for 10 minutes until soft.
- Put this in a bowl with the rest of the nut roast ingredients.
Stuffing
[edit | edit source]- Mix all of the stuffing ingredients in a bowl to make a soft mixture that holds together.
- Season to taste with salt.
Assembly
[edit | edit source]- Preheat the oven to 200°C.
- Roll out the puff pastry on a lightly-floured surface.
- Form the stuffing into a 5 inch-long sausage shape, and place it in the middle of the pastry.
- Pile the nut roast mixture on top of the stuffing.
- Fold the ends of the pastry to completely enclose the mixture. Tuck in the ends.
- Decorate with pastry holly leaves and make a lattice design on top.
- Place on a damp baking sheet, join side down.
- Bake for 30 minutes in the preheated oven until crisp.