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 finished roast. Sprinkle some fresh herbs over, if you like.
So tasty!
Bramble Garden 
Can’t wait to try this. Love nuts and onions so this will be a treat. Thank you foe sharing.
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That sounds really delicious Karen. I will have to try that out one day soon. 😃 Wishing you and your family a very Happy New Year!
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Thank you Cathy! Happy New Year to you and yours. We managed to get through Christmas with no illnesses in the family. So thankful. Xx
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That sounds lovely Karen – are you all vegetarians/vegans in your family, or was this extra to another main dish?
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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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Looks lovely. We had a look-alike Salmon en Croute for Boxing Day.
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Ooh, That sounds lovely Suella. Happy New Year! Karen xx
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this does look a lovely alternative to the usual christmas foods. thanks for sharing Karen x and seasons greetings to you.
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Thank you Christine. Yes, it’s nice to have something different. Seasons greetings and Happy New Year. Hope 2023 is fabulous for you and yours. Karen xx
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This looks delicious – and so well presented
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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
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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
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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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That looks yummy! Thanks for posting the recipe.
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Thank you Su. Happy New Year. Karen
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