BRAZIL NUT ROAST

Croute:
1 lb. frozen puff pastry
Beaten egg replacer

Nut roast:
2 large onions, chopped
4 t. margarine
3 1/4 c. Brazil nuts, finely ground
2 2/3 c. fresh fine bread crumbs
1/2 t. dried thyme
3 t. lemon juice
Egg replacer equivalent of 2 eggs
Pinch each of:
     Grated nutmeg, ground cloves, and ground cinnamon
Salt (optional) and freshly ground pepper

Stuffing:
2 2/3 c. fresh fine white bread crumbs
1/4 c. chopped parsley
Grated rind of one lemon
1 T. lemon juice
1 t. each dried thyme and marjoram
1 t. grated onion
6 t. margarine
Water if necessary (to prevent sticking)

Garnish:
8 clementine halves filled with cranberries
Thyme sprigs

Preheat oven to 400 F.  To make the nut roast, saut­ the onion in
the margarine for 10 minutes, until soft but not browned.  Remove
from heat and add the remaining nut roast ingredients.

Make the stuffing by mixing all the ingredients together into a
soft mixture that holds together.

Roll out the pastry on a floured board to a 12 x 14 inch
rectangle.

Form the stuffing into a sausage about 10 inches long and place
down the middle of the pastry.  Pile the nut roast mixture all
over the stuffing, covering it.  Fold the ends of the pastry up
to enclose the nut mixture completely.  Tuck in the ends, the
place on a damp baking sheet, joint side down.  mark a lattice
design on the top.
Make one or two seam holes, decorate with pastry trimmings, and
brush with beaten egg replacer.  Bake for 30 minutes, until
crisp.  Garnish with clementine halves filled with cranberries
and thyme sprigs.