450 g frozen flaky pastry
1 egg, beaten
2 large onions, chopped
50 g butter
500 g Brazil nuts, very finely chopped in a processor
250 g wholemeal bread cut very small
Half tsp thyme
3 dssp lemon
¼ tsp of nutmeg
¼ tsp of cinnamon
¼ tsp ground cloves
250 gr. white bread, cut as above
25 g. finely chopped parsley
Finely grated peel of one lemon
1 dssp lemon juice
1 tsp thyme
1 tsp marjoram
1 tsp finely grated onion
75 g butter
Pre-heat the oven to 200°C and open pack of frozen pastry.
Fry the chopped onionin 50 g of butter till translucent, but not brown.
Take from heat and add the remaining roast ingredients.
Add about 2 tsp salt and knead together so youhave a dough-like mass.
Mix together the filling ingredients in the same way, adding salt to taste.
On a floured surface, put the pastry bits together by pressing firmly along edges.
Really make sure they ‘lock’ into each other. Otherwise it’ll all come apartlater…You want to make a rectangle of about 30 x 35 cm. (Pic 1)
Form a 25 cm long sausage out of the filling and place it in middle of pastry. (Pic 2)
Cover this with the roast mixture and wrap all this in the pastry (Pic 3)
Make sure edges are firmly locked and then turn the whole Nut Roast over so the joins in the pastry are on the bottom. (Pic 4)
Cut diagonal slits into top of pastry soit won’t burst when baking. (Pic 5)
If desired decorate it with bits ofleftover pastry (some lovely leaves and berries, perhaps?) and then ‘paint’ everything with a thin layer of egg so it’ll brownnicely when baking.
Put loaf onto a wet baking tray and sick in oven for half an hour, middle shelf.
This should be served with gravy and cranberry sauce (optional) and the usual Christmasvegetables… enjoy!