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Brazil Nut Roast en Croute

Recipe by Nigel Nicholls, presented at the Club on 2 December 1998.

Preheat the oven to 200C / 400F / Gas mark 6.

Make the stuffing by adding all the stuffing ingredients together to make a soft mixture and season. Form stuffing into a sausage shape and place down the middle of pastry.

Fold pastry over stuffing tucking in ends. Place on damp baking tray join side down. Make one or two steam-holes. Bake for 30 minutes until crisp.

Garnish with clementine, cranberries and thyme sprigs.


The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

[HomeDiary Of EventsRecipes]
Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 6 Feb 1999 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).