Ingredients
For the nut roast
- 350g celeriac, peeled and diced
- 160g farro
- 1 onion, chopped
- 2 cloves garlic, chopped
- 400g mixed mushrooms, chopped
- 100g toasted hazelnuts
- 50g toasted walnuts
- ½ small bunch sage, leaves picked and roughly chopped
- 3 sprigs rosemary, leaves picked
- 4 sprigs thyme, leaves picked
- 2 eggs
For the pastry
- 250g plain flour
- 150g butter
- 2 egg yolks
- 1 egg, beaten