If you’re pondering a vegetarian alternative for a Christmas feast, this is a delicious (imo) nut roast-type thing which is very filling, reasonably healthy, and goes well with cranberry sauce and all your typical Christmas trimmings! It does take a little extra time and effort, but is worth it.
1 tbsp butter
2 tsp caster sugar
1 large red onion, diced
3 garlic cloves, chopped finely
250g chestnut mushrooms, chopped
Juice of half a lemon
2 heaped tbsp fresh parsley, shredded
1 tsp dried mixed herbs
1 tbsp vegetable stock
1 tbsp red wine
250g mixed nuts (I used cashews and peanuts, but use whatever)
1 egg, beaten (for brushing)
350 – 425g puff pastry (whatever the packet size is)
- Caramelise the white onions – heat the butter, slice onions thinly, and spread out over a pan. Cook for 25mins on a slow heat, stirring occasionally. Add the sugar after about 10 minutes. Remove from the pan and let cool
- In the same pan, soften the red onion and garlic in the oil for 15 – 20 minutes. Add the mushrooms and herbs, lemon juice, wine, and stock, and cook on a low to medium heat for 10-15 minutes.
- Process nuts in food processor. Add the onion and mushroom mixture, blend until smooth and transfer to a large bowl. Add the breadcrumbs, half the beaten egg and season to taste.
- Roll the pastry into a rectangle and place on a greased and floured baking sheet. Spoon the onions down the middle, and top with the filling mixture.
- On either side of the filling, cut the pastry into diagonal strips around 2cm (¾in) wide. Fold these over the filling in a plait shape and tuck in the ends.
- Brush with the rest of the egg and cook for 40 minutes at 200*C / 180*C (fan) until golden.