Name: Nut Roast en Croûte
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1 tbsp olive oil; 1 onion (200g) (finely chopped); 2 carrots (230g) (peeled and finely chopped); 200 g chestnut mushrooms (wiped clean and finely chopped); 400 g butternut squash (cut into small cubes); 3 fat cloves of garlic (minced); 1 heaped tbsp finely chopped fresh rosemary; 1/2 tbsp dried oregano; 1/2 tbsp finely chopped fresh sage; 150 g mixed nuts (I used walnuts, almonds and cashews); 1 x 180g pack of roasted chestnuts; 1 large egg; 80 g feta cheese; 1 tsp sea salt; 1 tsp cracked black pepper; 2 small slices of white bread (turned into breadcrumbs in a food processor); 1 x 320g roll of ready rolled shortcrust pastry (+ more for any decorations or patching up); 3 or 4 tbsp milk