Nut roast en croûte
Moist and spicy, this vegetarian nut roast is perfect for a Sunday roast.
I like to wrap it in shortcrust pastry before baking, it makes the whole loaf look so much tastier.
Ingredients
Makes one loaf for 6 people:
- 110 grams of cashew nuts
- 110 grams of peanuts
- 110 grams of bread crumbs
- 110 grams of split red lentils
- 1 large onion
- 2 cloves garlic
- 3 large eggs
- 50 millilitres of vegetable broth
- 150 grams of cheddar
- 50 grams of butter
- 110 grams of plain white flour
- Salt
- Paprika
- Chilli powder
Recipe
In a sauce pan, bring to the boil:
- 110 grams of dried split red lentils.
Once boiling, simmer the lentils for 15 to 20 minutes, until soft. Wash the lentils under cold water until they are cooled down to room temperature.
In a food processor, blend together:
- 110 grams of cashews
- 110 grams of peanuts
- 110 grams of bread crumbs
In a large salad bowl, mix together:
- The blended nuts and bread crumbs
- 5 grams salt
- 5 grams paprika
- 5 grams chilli powder
Mix all the ingredients by hand.
Add to the bowl:
- The cooked lentils, cooled down to room temperature
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 large eggs
- 50 millilitres of vegetable broth
- 150 grams of grated cheddar
Mix well until all the ingredients are incorporated, and leave to rest for 10 minutes.
Once rested, shape the nut roast into a log, roughly 30 centimetres long. Rest for another 10 minutes.
For the shortcrust pastry, in another food bowl, mix together:
- 50 grams butter, diced
- 110 grams plain white flour
- A pinch of salt
With your fingertips, mix the flour and the butter, breaking down the chunks of butter until the whole mixture looks like bread crumbs.
Add in:
- 20 millilitres of water
Continue mixing until the mixture forms a firm dough. Knead the dough briefly.
Place the dough on a lightly floured flat surface, and flatten it out using a rolling pin.
Place the nut roast log on top of the shortcrust pastry, and wrap the pastry around the loaf.
Place the wrapped nut roast on a baking tray. Brush some egg yolk on top of the pastry.
Bake at 210℃ for 35 minutes.