Roasted Chesnut & Brazil Nut Roulade

250 g cooked, peeled and finely chopped/blended chestnuts

100 g chopped Brazil nuts

100 g chopped and softened onions

20g chopped fresh coriander or parsley

150 ml of veg stock

Mix the above together using a food processor, or by hand.

Roll out 150 g ready made puff pastry into an oblong shape approximately 15 cm x 30 cm.

Place the filling along the centre of the pastry, fold the edges over. Transfer the roulade onto a baking tray with the pastrey join on the underside.

Slash the top of the Roulade with a knife and stab it with a fork to allow steam to escape and prevent the pastry from rising too much.

Bake in a hot oven for 30 minutes.

Serve hot with vegetables or cold with salad.