Tomato and cashew nut roast

Cashew Nut and Sundried Tomato Nut Roast (our favourite):

1 chopped onion
Oil from the sundried tomatoes
200gr ground cashew nuts
12 finely cut sundried tomatoes
1 can of chopped peeled tomatoes
Rind of lemon
1 spoon of fresh basil
1 egg
Salt and pepper
1 packet of puff pastry

1. Fry the onion in the sundried tomato oil
2. Add the can of chopped and peeled tomatoes and leave until the juices have evaporated, then remove from heat
3. Add chopped sundried tomatoes, lemon, nuts, basil, salt and pepper and most of the egg (keep some behind to put over the puff pastry)
4. Mix together thoroughly and put in a loaf tin
5. Bake in over at 180ºC for 45 mins

6. For the meal time, roll out the puff pastry large enough to wrap around the loaf. Then if you feel in the mood to do some fancy decorative skill, do that now. Haha