Nut Roast
This Brazil nut roast wrapped in puff pastry makes a sturdy vegetarian centerpiece for a festive table. Brazil nuts give the filling a rich, creamy bite, and lemon juice and parsley in the herb stuffing keep it from tasting heavy. The stuffing runs through the middle as a core, and the pastry is topped with a lattice and holly leaves, so it looks right for a holiday meal.
Instructions
Fry the chopped onion in the margarine for about 10 minutes, until it is soft. Tip it into a bowl and add the rest of the nut roast ingredients: the Brazil nuts, first batch of breadcrumbs, lemon juice, thyme, mixed spice, egg, salt and pepper.
In a second bowl, mix all the stuffing ingredients into a soft mixture that holds together. Season to taste with salt.
Preheat the oven to 200°C. Roll the puff pastry out on a lightly floured surface.
Shape the stuffing into a sausage about 5 inches long and lay it along the middle of the pastry. Pile the nut roast mixture on top of it.
Fold the ends of the pastry over to enclose the filling completely, and tuck the ends under. Decorate the top with pastry holly leaves and a lattice design.
Place the roast on a damp baking sheet, join side down. Bake in the preheated oven for 30 minutes, until the pastry is crisp.
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