200gchestnut mushroomswiped clean and finely chopped
400gbutternut squash cut into small cubes
3fat cloves of garlicminced
1 heapedtbspfinely chopped fresh rosemary
½tbspfinely chopped fresh sage
150gmixed nutsI used walnuts, almonds and cashews
1 x180gpack of roasted chestnuts
1 tspsea salt
1tspcracked black pepper
2small slices of white breadturned into breadcrumbs in a food processor
1 x 320groll of ready rolled shortcrust pastry+ more for any decorations or patching up
3 or 4tbspmilk
Preheat the oven to 200/180 degrees 392F. I use a fan assisted electric oven please adjust temperatures according to your own oven.Lightly grease a baking tray with olive oil.
Heat the oil in a large sauté pan, add the onion and carrot and cook over medium heat until the onion is soft, at least 10 minutes.Then add the mushrooms, butternut squash and salt and pepper and cook for another 10 minutes.
Now add the garlic and herbs and crumble in the chestnuts. Cook for about 5 minutes then take it off the heat and leave to cool.
While that mixture is cooking toast the nuts in a large frying pan for about 5 minutes. Once you see them browning remove from the heat then add to a food processor and blitz until they are a rough crumble. Add the nuts to the squash and mushroom pan.Next, add the breadcrumbs and egg to the mixture and mix well, then add the feta and mix again.
Unroll your pastry, then using a rolling pin roll it out a little more.Place the nut and veggie mixture onto the pastry and using your hands shape it into a sausage shape, leaving room along the edges, enough room for the pastry to fold over. Please see the photo.
Fold the pastry over the filling, then fold up the ends. Turn the en croûte upside down onto the baking tray.Now is the time to add any pastry decorations you wish to add or to patch up any rips or holes in the pastry.
Brush the pastry with the milk then place on the middle shelf in the oven and cook for 40 to 45 minutes, turning the tray around halfway through cooking.Once the pastry is golden brown all over then remove from the oven and leave to cool slightly before removing from the tray.
Serve straight away with all the trimmings.
Pastry - I use a pre-rolled ready-made shortcrust pastry. Cold hands are essential when handling pastry if you're like me and have warm hands then rinse your hands under the cold tap for a few minutes.
Nuts - I use a mixture of my favourite nuts, you can change them up if you wish. Just remember to keep the quantity the same.
Test Run - Please do a test run of this beforehand if you are planning to have it for Christmas dinner. Just to make sure you like it.
Can I make it ahead - You can make the filling a day ahead of time, just keep it covered in the fridge.
Can I make this vegan? This can easily be made vegan. Omit the cheese, use your favourite vegan shortcrust pastry. Use a flax egg to bind the mixture and use plant milk to glaze the pastry.
Freezing/Storing - This nut roast en croûte is suitable for freezing. You can freeze it before you cook it if you wish. You will need to freeze it on a tray for about an hour first then transfer to a freezer-friendly container. It will keep for up to a month. Defrost completely the night before cooking. Please note that the consistency may alter slightly if you do freeze this.
Nutrition - Nutritional information is approximate and is calculated using an online nutrition tool. It is based on one serving.