Cookbook:Nut Roast

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Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1/2 lb. puff pastry

Nut roastEdit

  • 1 large onion (chopped)
  • 1 oz. margarine
  • 8 oz. Brazil nuts
  • 4 oz. breadcrumbs
  • 1 1/2 tbsp. lemon juice
  • 1/4 tsp. dried thyme
  • 1/4 tsp. mixed spice
  • 1 egg
  • Salt and pepper

StuffingEdit

  • 4 oz. breadcrumbs
  • 1 tbsp. onion (chopped)
  • 1/2 oz. chopped parsley
  • 2 tsp. lemon juice
  • 1 1/2 oz. margarine

ProcedureEdit

  1. Preheat the oven to 200c
  2. Fry the Nut roast onion in margarine for 10 minutes, until soft.
  3. Put this in a bowl with the rest of the Nut roast ingredients.
  4. Mix all of the Stuffing ingredients in another bowl to make a soft mixture that holds together.
  5. Season.
  6. Form the stuffing into a sausage shape 5 inches long and place down the middle of the pastry.
  7. Pile the nut roast on top of the stuffing.
  8. Fold the ends of the pastry to completely enclose the mixture. Tuck in the ends.
  9. Decorate with pastry holly leaves and make a lattice design on top.
  10. Place on a damp baking sheet, join side down.
  11. Bake for 30 minutes until crisp.