Puff Pastry Mushroom Nut Roast
A savory vegetarian centerpiece combining toasted nuts, wild and fresh mushrooms, quinoa, and aromatic vegetables wrapped in golden puff pastry. The filling features sesame seeds, sun-dried tomatoes, and warm spices including paprika and oregano, bound together with eggs and baked until crispy and golden.
Ingredients
- ⅓ cup dried quinoa
- 2 cups nuts, finely chopped, cashews, walnuts, pecans, Brazil, or preferred combination
- 2 tablespoons sesame seeds
- ⅝ cup dried wild mushrooms, porcini, portabello, oyster
- 4 whole sun-dried tomatoes
- 14 oz puff pastry
- 2 tablespoons olive oil or butter
- 1 whole onion, finely chopped
- 1 clove garlic, finely minced
- 2 whole celery stalks, finely chopped
- 6 whole fresh cremini mushrooms, finely chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 3 whole eggs, beaten
- 1 whole egg, for brushing
- sea salt(optional)
- fresh cracked black pepper(optional)
Instructions
- 1
Soak quinoa overnight in water. Bring to a boil, reduce heat to low, cover and cook until liquid is absorbed, then set aside.
- 2
Soak dried mushrooms and sun-dried tomatoes in hot water for about 20 minutes. Squeeze out excess liquid, finely chop and set aside.
- 3
Toast nuts and sesame seeds in an unoiled frying pan over low heat until they begin to darken. Transfer to a large bowl.
- 4
Heat olive oil in a frying pan over medium heat. Add onion, garlic and celery, stir and fry until onion is softened. Add fresh and dried mushrooms, raise heat and cook for a few minutes. Transfer to the bowl with toasted nuts.
- 5
Add lemon juice, quinoa, paprika, cayenne, oregano and sun-dried tomatoes to the bowl. Stir until combined. Season with salt and pepper to taste. Add beaten eggs and stir well.
- 6
Roll out puff pastry on a floured board until thin. Line a loaf pan with pastry, leaving overlap to cover the top. Spoon nut mixture into pan, press down firmly.
- 7
Beat egg in a small bowl. Brush pastry with egg and cover loaf with overlapping pastry. Place a baking sheet over pan, invert and remove pan. Make slits and holes in pastry and brush entire loaf with beaten egg.
- 8
Bake at 425°F for 20 minutes. Reduce heat to 350°F and bake for another 40 minutes or until golden brown. Serve warm with vegetables or salad.
Tips
Toast nuts in a dry pan without oil to enhance their natural flavors and ensure even browning.
Soak dried mushrooms and tomatoes thoroughly to rehydrate before chopping for better texture in the filling.
Press the filling firmly into the loaf pan to ensure an even, compact roast that slices cleanly.
The inversion step creates a uniform pastry exterior; place a baking sheet carefully to avoid filling spillage.
Good to Know
Cover and refrigerate for up to 3 days. Reheat wrapped in foil at 350°F until warmed through.
Prepare filling up to 1 day ahead and refrigerate. Assemble and bake on serving day for best pastry texture.
Slice with a serrated knife and serve warm alongside roasted vegetables, salad, or grain pilaf.
Common Mistakes
Do not skip the toasting step for nuts to avoid a bland, raw flavor in the filling.
Do not oversoak dried mushrooms to avoid a mushy texture in the final roast.
Do not roll pastry too thick to avoid a doughy, undercooked exterior.
Do not skip the egg wash to avoid a pale, unappealing pastry finish.