Just Bento

I'm entering this for the May vegetarian competition. Photos and expanded instructions here.

Ingredients
100 g peeled roast chestnuts
1/2 small onion, chopped
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp fresh thyme, chopped finely
1 tsp fresh sage, chopped finely
a little milk (or vege stock to make vegan)
4 prunes, quartered

Method
Preheat oven to 180˚C (350˚F)
Process all ingredients except the milk and prunes in a food processor, until the mixture has the texture of fine breadcrumbs.
Add milk a teaspoon at a time, whizzing between additions, until the mixture forms a thick paste.
Divide into 16 portions and roll into balls. Press 1/4 of a prune into each and re-form the ball around it.
Bake on either a greased tray or a silicon mat in 180˚C (350˚F) oven for around 15 minutes.