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