Original recipe of the week: Nut Roast Filo Parcel
January is all about new beginnings, whether that be a new body, new job a new outlook or simply a new diet. We all make crazy plans to better our inner selves that rarely carry on past mid January. So why not and stick it out a little longer this year – make a pact! Our vegan-friendly nut roast is super healthy and will help you keep lean, clean and inspire a new you. The added naughtiness of the filo pastry will stop you sliding of the rails too.
Nut Roast Filo Parcel
Cooking time: 55 mins
What you will need:
1 can of ready to use aduki beans
1 tbsp vegetable bouillon
1 bay leaf
1 ½ tbsp olive oil
1 large onion (diced)
1 leek (sliced)
4 oz button mushrooms (finely chopped)
1 cup of carrots (finely chopped)
50g whole Brazil nuts
50g whole walnuts
1 tbsp lemon juice
1 tbsp paprika
1 tsp caraway seeds (optional)
100g wholemeal breadcrumbs
2 tbs fresh parsley (chopped)
1 tbsp tomato purée
1 tsp paprika
½ can of chopped tomatoes
1 dried pimento pepper (chopped finely)
1 tbsp red wine vinegar
1 tsp dried sage
1 pack of filo pastry sheets
Sea salt and black pepper (to taste)
What you need to do:
1. Remove the pastry from the fridge and set aside until it reaches room temperature
2. In a large saucepan gently sweat down the leeks, onion, garlic, herbs and spices. When cooked through add in the carrots, mushrooms, pimento pepper, chopped tomatoes and aduki beans. Gently sweat the mixture down for approximately 10 minutes.
3. After this is done add in the tomato purée, black pepper, lemon juice, red wine vinegar, bouillon and nuts. Mix together and simmer for a couple of minutes.
4. Now take the mixture off the heat and stir in the breadcrumbs.
5. Split the pastry into six equal squares with about three sheets in each.
6. Divide the nut roast mix between the six squares so that there is a generous dollop in the middle of each square but enough pastry to fold over the top to make a parcel.
7. Close each parcel and place on a well oiled baking sheet.
8. Place in the middle of the oven for about 20 minutes or until crispy and browned. Serve with a fresh salad on the side or as an addition to a roast dinner.