This tasty nut roast is incredibly hearty and is perfect for serving to children as you can sneak plenty of vegetables in there. For extra flavour and colour, brush the pastry with egg yolks before cooking.
- 375g puff pastry
- 150g cashew nuts
- 50g butter
- 50g wholemeal breadcrumbs
- 1 onion
- 1 tbsp. flour
- 1 tbsp. dried mixed herbs
- 100g grated carrots
- 100g grated courgettes
- Salt and pepper
- 1/2 pint water + extra for brushing the pastry
Finely chop the onion. Melt the butter and fry the onion until golden.
Add the mixed herbs, flour and 1/2 pint of water. Stir to combine and until thickened, then remove from the heat.
Add the cashew nuts and breadcrumbs and season well and mix well. Allow to cool slightly.
Roll the pastry out to around 15" by 10". Place half of the nut mixture in the centre of the pastry, then top with the grated carrots and courgettes. Top with the remaining nut mixture.
Fold the pastry back over the filling, brushing the edges with water and sealing with your fingers.
Turn the nut roast over so that it is seam side down, then cut a hole in the top of the pastry.
Bake in a 200C oven for 45 minutes until golden brown.