The Happy Pear Hearty Pastry Nut Roast with Creamy Leek, Cranberry & Chestnut
This makes a great centrepiece to a festive spread. Serve it with our mouthwatering mushroom gravy recipe.
8 people
70 minutes
60 minutes
Ingredients
- 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
Method
- Preheat oven to 190°C. Ensure frozen puff pastry is thawed.
- Toast walnuts and cashews for 12 mins, then pulse in a
food processor for a coarse texture, maintaining some texture. Set aside. - 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. - 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.
- 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.
- Line a loaf tin with baking parchment, add filling, and compress.
- 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.
