Brazil Nut Roast

I hope you all had a great week and looking forward to the weekend now! Well if you have guests over, I might just have the perfect recipe for you 😉 This Brazil nut roast looks impressive, tastes delicious and is rather easy and quick to prepare. The flaky puff pastry shell combines well with the nutty filling and the pinch of lemon and parsley you get from the herbs filling!

There’s just one word of advice: when we tried this recipe on Easter, we only served it with salad and then it seemed quite dry. So when we checked the recipe again, we found out that you are supposed to serve it with a horseradish sauce! This would have matched the tastes very well, but that we’ll have to try another time 😉 So if you should try it, I am glad for all kinds of constructive criticism in the comments that help me improve this recipe!

Ingredients (serves 5-6):

For the nut filling:		For the herbs filling:
1 package of fresh puff pastry		125 g bread crumbs
1 large onion		13 g chopped parsley
25 g butter		1 organic lemon
250 g ground brazil nuts		1 egg
125 g fresh bread crumbs		1 tsp dried thyme
1/2 tsp dried thyme		1 tsp dried marjoram
1 tbsp lemon juice		1 tbsp finely chopped onion
100 g ground cheese (Emmenthaler)		40 g butter
2 eggs		1 tbsp milk for brushing
Nutmeg, salt, pepper

Preheat the oven to 200°C. Chop the onion and braise it in the butter until translucent. Mix with the remaining ingredients for the nut filling, then season with nutmeg, salt and pepper. Mix all ingredients for the herbal filling, adding both zest and juice of the lemon. Knead until well combined and season with salt and pepper.

Roll out the puff pastry. Take about half of the nut filling and spread it over the middle of the puff pastry to a rectangle of 12 x 30 cm and press it to a firm block. Form the herbal filling to a rectangle of the same size and place it on top of the first nut layer. Spread the remaining nut filling on top and press everything to a firm mixture. Fold the uncovered parts of the puff pastry to the middle to cover the filling. Cut a diagonal cross pattern into the top of the pastry and prick to or three holes into the filling to let off steam. Brush with milk and bake for 30 minutes until golden brown.

Tip: Serve the slices with a tomato or horseradish sauce and some fresh salad, because otherwise​the fillin may seem quite dry 🙂