Vegetarian Christmas Wreath
Serves: 6-8
Preparation: 40 minutes, plus chilling
Cooking Time: 1 hour 50 mins
Packed full of flavour, this impressive centrepiece will satisfy vegetarians and meat-eaters alike.
Ingredients
- 25g unsalted butter
- 1 tbsp olive oil
- 1 large red onion, peeled and roughly chopped
- 1 large leek, trimmed and roughly chopped
- 400g peeled and diced butternut squash
- 4 garlic cloves, crushed
- 180g bag whole cooked chestnuts, crumbled
- 150g fresh white breadcrumbs
- Small handful fresh thyme leaves, Fresh or dried cranberries, rosemary sprigs and bay leaves to decorate
- Large handful fresh chopped flat leaf parsley
- 4 tbsp cranberry sauce
- 3 medium eggs, lightly beaten, egg yolk for glazing
- Salt and freshly ground black pepper
- 375g pack ready rolled puff pastry
Method
- Preheat the oven to 200°C/Fan oven 180°C/Gas 6. Line a 20cm (1 litre) non stick ring tin with strips of greaseproof paper.
- Heat the butter and olive oil in a large deep frying pan until melted. Add the onion, leek, butternut squash and garlic and sauté over a low heat for 25-30 minutes stirring frequently until the butternut squash is caramelised and tender.
- Remove from the heat and stir in the chestnuts, breadcrumbs, herbs, cranberry sauce and beaten eggs until well combined. Season with salt and freshly ground black pepper and spoon into the prepared tin. Flatten the surface with the back of a spoon pressing down well. Bake for 40 minutes. Allow to cool in the tin for 30 minutes before turning out onto a baking tray and discarding the paper strips.
- Unroll the pastry and cut 10 x 1 1/2cm strips from one end of the pastry, then cut the strips in half. Arrange the strips evenly over the filling at intervals tucking the ends of the pastry under the bottom of the ring as you go. Cut any remaining pastry into leaves to decorate and arrange over the top of the wreath.
- Brush with egg yolk and bake for 40 minutes until the pastry is golden brown. Decorate with fresh herbs and cranberries (optional) and serve with roast potatoes, brussels sprouts and roasted parsnips.
Cook's tip
This wreath is delicious eaten hot or cold. The filling can be made and cooked up to 24 hours ahead. Complete with the pastry and bake for 40-50 minutes until golden and piping hot.
