Steam the kale for 5 minutes or until tender. Drain, cool and chop finely. Set to one side.
Cook the quinoa according to the packet instructions. Drain, cool and set to one side.
Heat the olive oil in a pan over a medium heat. When the oil is hot, add the onion and cook for 5 minutes until soft and translucent. Add the garlic, carrot and celery and cook for a further 5 minutes, stirring every so often, or until the carrot and celery are tender. Remove from the heat and set to one side.
Prepare the nut roast in a large mixing bowl as per pack instructions. Then add the kale, quinoa and the onion and celery and carrot mixture, along with the sea salt, rosemary, parsley and cheese. Finally add the egg and mix to combine the ingredients. Place in the fridge for 30 minutes to firm up.
Pre-heat the oven to 180°C. Roll out the puff pastry into an oblong shape, about ¼ cm in thickness. Remove the nut roast mixture from the fridge and place lengthways in the centre of the pastry. Cut strips in the pastry every 2 cm, running out from the edge of the filling to the pastry edge. Fold the two ends of the pastry oblong over the filling, then along the length bring the strips of pastry over the top in alternating, overlapping layers.
Brush with the beaten egg and place in the preheated oven for 25 minutes or until the pastry has become golden brown.
Preparation
