Nut Roast Galette

The ubiquitous BFS nut roast is available all year, but it does come into its own at Christmas. Indulgently packed with stilton, nuts and parsnips, then wrapped in blanched cabbage leaves, it certainly earns its place at a Christmas table. There’s also a vegan version without the stilton and eggs. Here’s how you can deconstruct our nut roast and make it into stunning centrepiece this Christmas...

Yields1 Serving
 1 BFS nut roast (vegan versions available)
 350 g JusRol puff pastry
 Handful of walnuts
 Handful of redcurrants
 2 tbsp milk
1

Heat the oven to 200 degrees. Once heated, pop our BFS nut roast into the oven for 20 minutes.

Meanwhile, roll out your pastry onto a baking sheet and then on to a flat baking tray and with an upside down 28cm dinner plate, lightly outline (do not cut) with a knife the edge of the plate until you have a complete circle and remove plate. Make sure to leave at least 4cm thick edge without filling.

2

When the 20 minutes is up for the nut roast, leave it to cool for a minute or two. When it's cool to touch, crumble the nut roast using your hands, into the outlined circle on the pastry. Pat down, creating a flat circle roughly 1-2cm thick.

3

Brush the edges of the pastry with milk and fold over the filling, creating folds and pleating the pastry until the edges become encased.

4

Bake for a further 25 minutes until the pastry is golden brown. About 5 minutes before the end of baking, sprinkle a handful of walnuts, simply broken in your hands, over the filling and pop back into the oven.

5

Take the galette out and leave to cool for 5 minutes and sprinkle a handful of redcurrants for decoration.

6

Slice & serve with lashings of gravy or our Cumberland sauce.

Ingredients

 1 BFS nut roast (vegan versions available)
 350 g JusRol puff pastry
 Handful of walnuts
 Handful of redcurrants
 2 tbsp milk

Directions

1

Heat the oven to 200 degrees. Once heated, pop our BFS nut roast into the oven for 20 minutes.

Meanwhile, roll out your pastry onto a baking sheet and then on to a flat baking tray and with an upside down 28cm dinner plate, lightly outline (do not cut) with a knife the edge of the plate until you have a complete circle and remove plate. Make sure to leave at least 4cm thick edge without filling.

2

When the 20 minutes is up for the nut roast, leave it to cool for a minute or two. When it's cool to touch, crumble the nut roast using your hands, into the outlined circle on the pastry. Pat down, creating a flat circle roughly 1-2cm thick.

3

Brush the edges of the pastry with milk and fold over the filling, creating folds and pleating the pastry until the edges become encased.

4

Bake for a further 25 minutes until the pastry is golden brown. About 5 minutes before the end of baking, sprinkle a handful of walnuts, simply broken in your hands, over the filling and pop back into the oven.

5

Take the galette out and leave to cool for 5 minutes and sprinkle a handful of redcurrants for decoration.

6

Slice & serve with lashings of gravy or our Cumberland sauce.

Notes

Nut Roast Galette
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