Mini Bundt Nut Roast

Mini Bundt Nut Roast

Mini Bundt Nut Roast is packed with all the festive flavours including chestnuts, prosciutto, rosemary, nutmeg, and cranberries. And its individual serving format makes them an elegant main course, appetizer or simply a healthy snack!

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Mini Bundt Nut Roast

Hello everyone. Happy Monday!

Can you believe it’s only two weeks until the holidays? Crazy, right?! The best part of any holidays (to me) is the anticipation and preparation. And it’s kind of sad to know this time of the year won’t last forever! Thus, without further ado, I am going to talk about this recipe. Because I have so many ideas to share with you. And you have so many recipes to try, too :)

Three years ago, I made this Christmas Nut Roast first time ever, and I liked it (Andrew, surprisingly, wasn’t too enthusiastic about it). This year I decided to make it as well, and, again, surprisingly, Andrew quite liked it this time.

Mini Bundt Nut Roast

I saw an idea to use mini bundt cakes on the internet, and I did love it a lot. Aren’t they cute and elegant? Garnish them with some cranberries and fresh rosemary, and they also will be so festive.

While the list of ingredients is quite long, most of the ingredients are basic. It also includes cooked chestnuts and prosciutto, however, feel free to omit prosciutto for a meatless version. You will also need some baked pumpkin or butternut squash. I have not made this recipe with canned pumpkin pure, but I think this will work. Just reduce the amount of water or broth (or don’t use at all) to compensate the excess of water content.

Please note this will yield at least 20 mini bund cakes with the final product being between 35 to 40 grams. Of course, if you use different size pan, the result will be different, too. And if you don’t have a bundt pan, use a donut or muffin one!

These nut roasts are not dry, but I usually prefer to serve nut roast with some kind of condiment or sauce anyway because they’re not super moist, either. I used for some canned cranberry sauce, but sour cream will perfectly work, too.

I hope you like this recipe, and you will give it a try soon. If you make it, let me know in this post or send me anĀ InstagramĀ message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Mini Bundt Nut Roast
Mini Bundt Nut Roast

Mini Bundt Nut Roast

Recipe by Ben | HavocinthekitchenCourse: Main
Servings

22-24

servings
Prep time

10

minutes
Cooking time

50

minutes

Mini Bundt Nut Roast is packed with all the festive flavours including chestnuts, prosciutto, rosemary, nutmeg, and cranberries. And its individual serving format makes them an elegant main course, appetizer or simply a healthy snack! This recipe yields around 20-24 mini roasts, 35-40 gr. each.

Ingredients

  • 1 tbsp. olive oil

  • 1 medium onion, finely chopped (1 cup)

  • 2-3 garlic cloves, finely minced

  • 200 gr. cooked and peeled chestnuts (I used cooked vacuum-packed)

  • 40-50 gr. (3-4 slices) prosciutto, cut into small pieces – optional

  • 1 tbsp. fresh rosemary, minced

  • 1/2 tbsp. smoked paprika

  • 1/2 tsp. salt

  • 1/4 tsp. chipotle powder

  • 1/2 whole freshly grated nutmeg

  • 1 cup of mixed unsalted nuts (130 gr.)

  • 250 gr. baked pumpkin (squash) puree

  • 1/2 cup broth (low-sodium) or water

  • 1 medium egg

  • 1 tbsp. instant polenta (cornmeal)

  • cooking spray, for coating pan

  • Cranberry sauce, pomegranate arils, sour cream, etc – optional, for serving

Directions

  • In a pan, heat the olive oil over low-medium heat and cook the onions and garlic, for about 5 minutes.
  • Add the cooked chestnuts, prosciutto (If using), rosemary, and spices. Cook for another 5 minutes, stirring occasionally.
  • In a blender’s cup combine the nuts, baked pumpkin, and 1/2 cup of broth or water. Process until resembles puree (Pausing and scraping the sides if necessary.)
  • Add most of the cooked onion mixture, pure for 15 seconds. Add the remaining onion mixture and pulse just 2-3 times (For some added texture.)
  • Transfer the mixture into a bawl. Add the egg and cornmeal (polenta), mix.
  • Preheat oven to 180 degrees C (360 degrees F). Lightly grease the bundt pans with the cooking spray.
  • Take some of the mixture and fill the greased molds, pressing with a spoon. In my case, I used about 2,5 tablespoon of the mixture per each mold, but that will depends on the size of your molds.
  • Bake for 25-30 minutes (Adjust the time if using bigger molds) then broil for a minute, if desired.
  • If desired, serve the mini roasts with cranberry sauce, sour cream, and other condiments. Enjoy!

16 thoughts on “Mini Bundt Nut Roast

  1. Marissa says:

    Loving the complex flavors and textures in these individual nut roasts, Ben! And they’re just so pretty made in the mini bundt pans.

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