1 large onion, chopped
1 oz margarine
8 oz Brazil nuts
4 oz breadcrumbs
1 ½ tbsp lemon juice
¼ tsp dried thyme
¼ tsp mixed spice
1 egg
Salt
Pepper
4 oz breadcrumbs
1 tbsp chopped onion
0.5 oz chopped parsley
2 tsp lemon juice
1.5 oz margarine
Salt
Pepper
½ lb puff pastry
Pastry holly leaves
Fry the chopped onion in margarine for 10 minutes until soft.
10 minutes
Put this in a bowl with the rest of the nut roast ingredients.
Mix all of the stuffing ingredients in a bowl to make a soft mixture that holds together.
Season to taste with salt.
Preheat the oven to 200°C.
Roll out the puff pastry on a lightly-floured surface.
Form the stuffing into a 5 inch-long sausage shape, and place it in the middle of the pastry.
Pile the nut roast mixture on top of the stuffing.
Fold the ends of the pastry to completely enclose the mixture. Tuck in the ends.
Decorate with pastry holly leaves and make a lattice design on top.
Place on a damp baking sheet, join side down.
Bake for 30 minutes in the preheated oven until crisp.
30 minutes