Garbanzo Roast With Sherry Sauce

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 (16 ounce) can garbanzo beans, drained
• 1 teaspoon yeast extract
• 1 1/4 cups walnuts, chopped
• 1 1/4 cups fresh breadcrumbs
• 1 onion, finely chopped
• 1 1/4 cups sliced mushrooms
• 1 3/4 ounces canned corn, drained
• 2 cloves garlic, crushed
• 2 tablespoons dry sherry
• 2 tablespoons vegetable stock
• 1 tablespoon cilantro, chopped nicely
• 8 ounces prepared puff pastry
• 1 egg, beaten
• 2 tablespoons milk
• salt and pepper
• 1 tablespoon vegetable oil
• 1 leek, sliced very thin
• 4 tablespoons dry sherry
• 2/3 cup vegetable stock

Recipe

• 1 first process the beans, yeast extract, walnuts and bread crumbs for 30 seconds.
• 2 then saute the onion and mushrooms in their own juices for approximately 4 minutes in a nice sized skillet.
• 3 stir in the bean mixture, corn, and crushed garlic.
• 4 add the sherry, veg.
• 5 stock, cilantro, and salt and pepper and bind the mixture together.
• 6 remove your skillet from the heat and set aside to cool completely.
• 7 preheat your oven to 400 degrees f.
• 8 roll out the pastry on a lightly floured surface to form a 14x12 inch rectangle.
• 9 shape bean mixture into a loaf shape as you would a meatloaf and wrap the pastry around it, sealing the edges.
• 10 be sure to put the seam on the bottom of the loaf.
• 11 place seam side down on a dampened cookie sheet and score the top in a criss-cross pattern.
• 12 (score in one direction diagonally completely across top and then in the other direction to make it criss-crossed).
• 13 mix the egg and milk together and brush over the pastry using a pastry brush.
• 14 bake in your preheated oven for 25 to 30 minutes.
• 15 top will be golden brown and beautiful!
• 16 for the sauce, heat the oil in a pan and saute the leek for 5 minutes.
• 17 add the sherry and stock and bring to a boil.
• 18 simmer for 5 minutes and serve with your garbanzo roast!