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.
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
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.