Cookbook:Nut Roast

Nut roast

 * 1 large onion, chopped
 * 1 oz margarine
 * 8 oz Brazil nuts
 * 4 oz breadcrumbs
 * 1 ½ tbsp lemon juice
 * ¼ tsp dried thyme
 * ¼ tsp mixed spice
 * 1 egg
 * Salt
 * Pepper

Stuffing

 * 4 oz breadcrumbs
 * 1 tbsp chopped onion
 * 0.5 oz chopped parsley
 * 2 tsp lemon juice
 * 1.5 oz margarine
 * Salt
 * Pepper

Assembly

 * ½ lb puff pastry
 * Pastry holly leaves

Nut roast

 * 1) Fry the chopped onion in margarine for 10 minutes until soft.
 * 2) Put this in a bowl with the rest of the nut roast ingredients.

Stuffing

 * 1) Mix all of the stuffing ingredients in a bowl to make a soft mixture that holds together.
 * 2) Season to taste with salt.

Assembly

 * 1) Preheat the oven to 200°C.
 * 2) Roll out the puff pastry on a lightly-floured surface.
 * 3) Form the stuffing into a 5 inch-long sausage shape, and place it in the middle of the pastry.
 * 4) Pile the nut roast mixture on top of the stuffing.
 * 5) Fold the ends of the pastry to completely enclose the mixture. Tuck in the ends.
 * 6) Decorate with pastry holly leaves and make a lattice design on top.
 * 7) Place on a damp baking sheet, join side down.
 * 8) Bake for 30 minutes in the preheated oven until crisp.