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Nut roast rolls

Nut roast rolls with a bowl of dipping sauce

Nut roast rolls

Name: Nut roast rolls
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Makes 16
Ingredients: 2 tsp olive oil; 1 onion finely chopped; 200g chestnut mushrooms chopped; 5 sage leaves finely chopped; 5 thyme sprigs leaves picked; 250g pouch cooked puy lentils; 50g fresh breadcrumbs; 80g grated mature cheddar; 1 egg beaten; 75g mixed nuts (we used cashews, pecans and almonds); grating of nutmeg; 320g ready-rolled puff pastry

Cassie Best

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Makes 16

Easy

Prep: 25 mins

Cook: 40 mins

plus chilling

A star rating of 5 out of 5.5 ratingsRate

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Bake these vegetarian nut roast rolls for a Boxing Day buffet or summer picnic. They're packed with mushrooms, lentils and nuts, and encased in puff pastry

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 onion

finely chopped
200g chestnut mushrooms

chopped
5 sage leaves

finely chopped
5 thyme sprigs

leaves picked
250g pouch cooked puy lentils
50g fresh breadcrumbs
80g grated mature cheddar
1 egg

beaten
75g mixed nuts

(we used cashews, pecans and almonds)
grating of nutmeg
320g ready-rolled puff pastry

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Nutrition: Per roll

kcal173
fat11g
saturates4g
carbs12g
sugars1g
fibre2g
protein6g
salt0.3g

Method

step 1

Heat the olive oil in a frying pan over a medium heat and fry the onion for 8-10 mins until soft and translucent. Add the mushrooms and herbs, and continue to cook for 8-10 mins more until any water from the mushrooms has evaporated.
step 2

Tip half of the lentils into a food processor along with the onion and mushrooms, the breadcrumbs, cheese, most of the egg, the nuts and a generous grating of nutmeg. Season well, then pulse to a coarse rubble – you want a little texture, so be careful not to over-blend. Add the remaining lentils and gently pulse again.
step 3

Unroll the puff pastry sheet and cut it in half down the centre, along its length. Spoon the nut roast mixture down the centre of each pastry rectangle. Brush a little of the remaining beaten egg over one exposed edge of each rectangle, then fold the pastry over to enclose the filling, pressing the edges together to seal. Brush the tops of the rectangles with the rest of the beaten egg, then cut into 4cm rolls down the length.
step 4

Arrange the rolls over two baking trays lined with baking parchment. Chill for at least 30 mins. Will keep frozen for up to three months. Heat the oven to 180C/160C fan/gas 4. Bake the rolls for 20 mins from chilled or 30 mins from frozen. Can be served warm or cold.

Recipe from Good Food magazine, Vegetarian Christmas 2022

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