Caramelised onion and nut roast

If you are looking for a special dish for New Year celebrations, I can highly recommend this recipe. It’s a really tasty onion, mushroom and nut filling encased in golden puff pastry. It’s easy to make and serves 7-8. You can also make it ahead and re-heat it, or cut it into portions to freeze. We have it for Christmas every year, served alongside roast potatoes and honey roast parsnips, greens and onion gravy. wishing you all a very happy Christmas and wonderful New Year! Thanks as ever for following the blog and leaving your comments.

Ingredients:

1 x pack 400g (approx) ready-rolled pastry

For the caramelised onions:

1 large or two small white onions, chopped

1 tablespoon butter or vegan margarine

1 teaspoon golden caster sugar

For the filling:

3 small red onions, chopped

1 tablespoon olive oil

250g chestnut mushrooms, chopped

Few tablespoons fresh flat leaf parsley

1 teaspoon fresh rosemary and thyme, leaves only

Or 1 teaspoon dried mixed herbs

half a lemon, juice only

1 tablespoon vegetable stock

150g mixed cashew nuts, walnuts, hazelnuts, brazils

80g sliced blanched almonds

80g white bread crumbs

1 egg, beaten or 1 tablespoon vegan oat milk

Seasoning

Method:

Heat the oven to 180C / Gas 6

Take the pastry out of the fridge so that it comes to room temperature while you make the filling.

Heat the butter, sugar and onions in a frying pan. Gently cook for about 15 to 20 minutes, until caramelised and soft. Allow to cool

Use the same frying pan to cook the red onion in the 1 tbsp olive oil. When they are soft – which takes about 20 minutes on a low heat- add the chopped mushrooms, herbs, lemon juice and vegetable stock.

Cook on a low heat for 10 minutes.

Chop the nuts in a food processor very briefly. Add the mushroom mixture and process for a few seconds to incorporate. Leave it chunky, but well mixed

Add the breadcrumbs and seasoning and stir.

Mix in half the beaten egg. The other half will be for glazing the top.

To assemble, unroll the pastry on a baking tray, using the paper covering as a non-stick parchment

Spoon the caramelised onions down the centre of the pastry

Add the mushroom nut filling on top.

Cut the pastry sides into diagonal strips about 2cm wide and fold these one at a time over the filling to form a plait.

Brush the top with the reserved half beaten egg or oat milk for vegetarians.

Cook for about 40 minutes until the pastry has risen and turned golden and the filling has heated through.

Can be made the day before and reheated in foil in the oven. Also nice cold of there are any leftovers, served with jacket potatoes and salad. Enjoy!

The filling mixture
The filling piled in the centre of the pastry. I’ve put the caramelised onions on top here. Doesn’t really matter either way.
Plaiting the pastry

The finished roast. Sprinkle some fresh herbs over, if you like.

So tasty!

14 thoughts on “Caramelised onion and nut roast

    • Thank you Cathy, this makes a very filling main course. We had roasted potatoes, honey roast parsnips, lots of greens from the garden, and onion gravy. I hope you had a wonderful day too. Are you doing anything special for New Year? I’m looking forward to getting back in the garden again, having spent a week in the house getting ready for Christmas.

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    • Ah, Derrick, you’ve made me smile, as I was in such a rush I literally just popped it out of the oven and took a phone camera photo! Glad you like it. thanks so much for reading the blog and leaving a comment. It’s always appreciated. Wishing you the happiest of New Years. All the best. Karen

      Liked by 1 person

  1. This looks so tasty. Please, when you give the ingredient list, call for a healthy oil, such as coconut, or olive oil. And drop the suggestion to use rapeseed oil with it’s various drawbacks toxins. Not to mention, the soil it is grown in. Just a suggestion. a lot of people listen to you, you can help a lot of people if when suggesting an ingredient, make it the healthiest as it can be.
    Thank you, plus your brownie marshmallow cookie is the best for taste and flavor I really like the crunch

    Liked by 1 person

    • Thank you for reading the blog Kitty. I use organic rapeseed oil. However, I’ve changed the recipe as you’ve suggested and will bear this in mind in future. Thanks for trying my other recipes too. All the best. Karen

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