Nut roast en croute


Serves 6, ready in 3 hours and 10 minutes (including 2 hours resting time)

  • 50ml U:Me Vegetable & Olive Oil Blend
  • 1 onion, diced
  • 1 leek, sliced
  • 1 carrot, diced
  • 3 garlic cloves, finely sliced
  • 2 black garlic cloves, mashed to a paste
  • 50g dried wild mushrooms, chopped
  • 100g black beans, cooked
  • 150g chestnuts, roughly chopped
  • 100g mixed nuts, chopped
  • 30g dried cranberries, chopped
  • 100g brown bread, torn into small pieces
  • 150ml wild mushroom stock (from rehydrating the dried mushrooms)
  • 1 orange, zested
  • 1tsp mixed spice,
  • 1 tbsp sage leaves, finely chopped
  • 2 eggs, beaten
  • Salt & pepper
  • Ready rolled puff pastry 
  • 1 egg for egg wash

Allergens: nuts, gluten, egg


Finely dice the onion and carrot and slice the leek and garlic.

Sweat down in 50ml of U:Me Vegetable & Olive Oil Blend on a medium-low heat for 10-15 minutes until soft and golden. Place the dried mushrooms into a heatproof bowl and top with 250ml of boiling water.

Whilst the vegetables are cooking add the black beans, black garlic, chestnuts, nuts, brown bread, and cranberries into a food processor and pulse to combine, don’t over-process as you still want it to be quite chunky.

Add the cooked vegetables, mushrooms, eggs, and mushroom stock and mix well. Finally, add the herbs and spices and season with salt and pepper. Chill for at least a couple of hours.

Unroll the puff pastry and place onto grease-proof baking paper. Spoon the mixture along the middle of the pastry and brush the edges with egg.

Carefully roll up the pastry into a large sausage shape and tuck the ends underneath each other. Turn over so the join is on the bottom and brush liberally with egg wash. If you want to be extra like us then you can add a pastry lattice on top as well.

Place back into the fridge for an hour to chill. Preheat the oven to 190c degrees and cook for 35-40 minutes, until the pastry is beautifully golden brown.