Oranges seem to be very festive food. But, while I was scrolling through the BBC’s Seasonality Table (’cause it’s something I like to browse in my free time), I saw that grapefruit is in season. And, sorry oranges, you’re not in season until next month. So, a traditional, festive grapefruit meal it must be! Despite the sarcasm, I actually did use grapefruit; it tastes good, don’t worry!
Preparation: 30 minutes
Cooking time: 35 minutes
- ≈500g pastry (I was lazy and used pre-made)
- 1 small sweet potato, peeled and diced
- 1 parsnip, peeled and diced
- 40g lentils, rinsed and drained
- 100g mixed nuts, roughly chopped
- 1 small apple, cored and diced
- rind of one grapefruit
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- Preheat your oven to 220˚C / 425˚F / gas mark 7. Lightly grease a muffin tray.
- Roll out your pastry to a few millimetres thick and cut into ten 4″ circles. Line your muffin tray with the pastry and bake in the oven for 15 minutes.
- Meanwhile, bring a pan full of water to the boil. Add the sweet potato, parsnip and lentils, and cook for 10 minutes, then drain.
- In a bowl, mix together the sweet potato, parsnip and lentils with the rest of the ingredients.
- Spoon the nut roast mixture into the pastry linings.
- Bake in the oven for 15-20 minutes until the pastry is golden.
Calories: 287 kcal
With the leftover pastry, I made an apple pie (with homegrown apples, and lots of sugar)!