Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Nut roast en croûte
Cook this perfect festive nut roast recipe – it's not just for vegetarians and will make a great addition to your Christmas dinner
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Ready in 1 hour 30 minutes
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Cooking time 1 hour 10 minutes
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Prep time 20 minutes
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Serves 6
Ingredients
- 1 tbsp groundnut oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 carrots, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 x 250g pack chestnut mushrooms, brushed clean and finely chopped
- 150 g mixed nuts
- 100 g dried red lentils, rinsed
- 100 g cooked chestnuts, crumbled
- 1 x 375g pack Sainsbury’s Ready Rolled Light Puff Pastry
- 3 tbsp almond milk
Method
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1
Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the oil in a large, non-stick frying pan over medium-low heat and cook the onion, celery and carrots for about 6 minutes until softened. Add the garlic and cook for a further minute. Increase the heat to medium-high, add the mushrooms and cook for a further 6 minutes.
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2
Toast the nuts in the oven for 7 minutes. Set aside to cool. Then whizz in the food processor until coarsely ground.
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3
Meanwhile, cook the red lentils according to the packet instructions. Drain well, then whizz in a food processor.
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4
Combine the nuts, lentils and crumbled cooked chestnuts with the sautéed vegetables. Season to taste and leave to cool.
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5
Once the mixture has cooled, roll out the puff pastry and leave on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on the top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely.
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6
Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for 45-50 minutes, until the pastry is nice and golden.
