What you'll need: 50g butter 1 tsp dried thyme 1 chopped white onion 300g cashew nuts, chopped 1 tsp wholemeal flour 50g breadcrumbs (white or wholemeal) 500g readymade puff pastry 100g grated courgette 100g grated carrot 1 beaten egg yolk Time: 65 minutes Serves: 4 Method First Kick things off
What you'll need:
- 50g butter
- 1 tsp dried thyme
- 1 chopped white onion
- 300g cashew nuts, chopped
- 1 tsp wholemeal flour
- 50g breadcrumbs (white or wholemeal)
- 500g readymade puff pastry
- 100g grated courgette
- 100g grated carrot
- 1 beaten egg yolk
Time: 65 minutes
Kick things off by pre-heating your oven to 200C. While that’s getting hot, you can soften your chopped onions in a frying pan with the butter for a few minutes until translucent.
Into the same frying pan, add the thyme, the flour and 300ml of water. Stir well over a medium heat until nicely thickened, then remove from the heat, add the nuts, breadcrumbs and plenty of seasoning, mix and allow to cool.
Roll out your pastry into a rectangle roughly 40cm x 25cm. In the centre of the pastry, spoon about half of the nut mixture, and top with the grated carrots and courgettes before spooning over the other half. Brush the edges of the pastry with the egg yolk, and wrap it all around the mixture and seal.
Dampen a baking tray by rubbing it with a wet cloth, and place the pastry parcel on it. Bake in your pre-heated oven for 45 minutes, until the pastry is golden and puffed up, and the insides are piping hot.
This simple cashew pastry nut roast will go brilliantly with Rob Hall Pinot Noir 2016.This Pinot Noir pairs nicely with nut roasts!
There you have it -- a simple recipe for Cashew Pastry Nut Roast!
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