Hearty Pastry Nut Roast with Creamy Leek, Cranberry & Chestnut
A Plant-Based Christmas
This makes a great centerpiece to a festive spread.
Serve it with our mouthwatering mushroom gravy recipe.
Dave & Steve of The Happy Pear
Dave & Steve of The Happy Pear
Recipe - Castletroy Limerick-SuperValu
Hearty Pastry Nut Roast with Creamy Leek, Cranberry & Chestnut
Prep Time60 Minutes
Servings6
Cook Time70 Minutes
Ingredients
2 sheets of vegan puff pastry (640g)
100g cashews
100g walnuts
100g of precooked chestnuts, chopped
2 cloves garlic, diced
2 leeks, sliced
50g plant-based butter
50ml The Happy Pear Organic Oat M*lk
1 tbsp oil
1 carrot (approx 100g), grated
Juice ½ lemon
100g SuperValu Express Wholegrain Rice
2 tbsp tamari or soy sauce
3 sprigs fresh thyme
½ tsp smoked paprika
Salt & pepper
25g dried cranberries, chopped
2 red onions
2½ tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp oil
50ml The Happy Pear Organic Oat M*lk
Some sprigs of fresh thyme
Directions
- 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 caramelization. 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 center, 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.
60 minutes
Prep Time
70 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
SuperValu Organic Cashew Nuts (100 g)
€1.99€19.90/kg
SuperValu Organic Walnuts (100 g)
€2.15€21.50/kg
Epicure Italian Chestnuts Cooked & Peeled (200 g)
€3.60€18.00/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Leeks (350 g)
€1.79€5.11/kg
Not Available
The Happy Pear Organic Oat Drink (1 L)
€2.59€2.59/l
Not Available
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
Not Available
SuperValu Express Wholegrain Rice (250 g)
€0.70€2.80/kg
Not Available
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Funky Soul Smoked Paprika (39 g)
€0.89€2.28/kg
Not Available
SuperValu Cranberries (200 g)
€3.50€17.50/kg
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
SuperValu Balsamic Vinegar of Modena (500 ml)
€1.50€3.00/l
Not Available
The Happy Pear Organic Oat Drink (1 L)
€2.59€2.59/l
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Directions
- 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 caramelization. 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 center, 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.