The Happy Pear Hearty Pastry Nut Roast with Creamy Leek, Cranberry & Chestnut

Supervalu realfoox xmas 2102300050 1 Supervalu realfoox xmas 2102300050 1

This makes a great centrepiece to a festive spread. Serve it with our mouthwatering mushroom gravy recipe.

8 people 70 minutes 60 minutes


  • 2 sheets Puff Pastry vegan

Caramelised Red Onions

  • 1 tbsp Balsamic Vinegar
  • 3 tbsp Maple Syrup
  • 1 tbsp Oil
  • 2 - Red Onion

Nut Roast

  • 50 g Butter plant based
  • 1 - Carrots grated
  • 100 g Cashew Nuts
  • 100 g Chestnuts precooked and chopped
  • 25 g Dried Cranberries chopped
  • 2 cloves Garlic diced
  • 50 g Leeks sliced
  • 0.5 - Lemon Juice
  • 1 tbsp Oil
  • 1 pinch Salt and Pepper
  • 0.5 tsp Smoked Paprika
  • 100 g SuperValu Express Wholegrain Rice
  • 2 tbsp Tamari or soy sauce
  • 50 ml The Happy Pear Organic Oat M*lk
  • 3 sprigs Thyme
  • 100 g Walnuts

To Decorate

  • 50 ml The Happy Pear Organic Oat M*lk
  • 2 sprigs Thyme


  1. Preheat oven to 190°C. Ensure frozen puff pastry is thawed.
  2.  Toast walnuts and cashews for 12 mins, then pulse in a
    food processor for a coarse texture, maintaining some texture. Set aside.
  3. Heat oil in a wide non-stick pan. Sauté leeks with a pinch of salt for 2-3 mins. Add garlic and 3-4 tbsp of
    water, then cover to steam for 5 mins. Add butter and oat milk, and cook for 2 mins.
  4. Introduce carrots, rice, chestnuts, tamari/soy sauce, lemon juice, pinch of salt & pepper, roasted nuts, smoked paprika, and cranberries. Mix and cook for an additional 2-3 mins. Adjust seasoning to taste. Remove thyme leaves from stalks, add to the dish, and set aside.
  5. Slice and brown red onions in oil on high heat. Add balsamic vinegar, then mix in maple syrup and salt for caramelisation. Combine with the rest of the dish.
  6. Line a loaf tin with baking parchment, add filling, and compress.
  7. Roll out puff pastry sheets into one large sheet. Place filling in the centre, wrap with pastry, and seal edges. Make a bow with extra pastry. Brush with oat milk for a golden finish. Bake for 40 mins. Serve with vegan gravy for a festive main course.
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