This Christmas, elevate your holiday spread with this stunning vegan puff pastry wreath. Filled with a savoury mix of mince and pumpkin, it's the perfect side dish to impress your guests.
If you need some Christmas inspiration, check out my blog post!
Vegan | 20 pieces | SIDE
Ingredients:
- 500g pumpkin
- 1 garlic clove
- 3 tablespoons olive oil
- 1 teaspoon oregano
- 1/4 teaspoon of each garlic granules, chilli flakes and nutmeg
- Pinch of cinnamon
- Salt and pepper
- 1 onion
- 30g walnuts
- 200g vegan mincemeat (I used Vegini ground beef style)
- 1 teaspoon tomato paste
- 20g grated plant-based cheese
- 1 puff pastry sheet (425g)
- 2 tablespoons of plant-based milk
- A splash of maple syrup
- 2 tablespoons sesame seeds
- 1 rosemary stick
- Few small bay leaves
Steps:
1.Cut the pumpkin in half, remove the seeds, add a drizzle of olive oil and season with a pinch of the seasonings.
2.Bake the pumpkin and the garlic clove, in preheated oven at 180°C for 30-40 minutes.
3.Finely chop the onion and walnuts and set aside.
4.In a wide pan on a medium heat, add the rest of the olive oil, along with the mincemeat and sauté for a couple of minutes.
5.Add the onions with a pinch of salt, and cook for few minutes, until the onion is transparent.
6.Add the tomato taste and the rest of spices and herbs, cook them for a minute or two, and then add 100ml of water.
7.Cook for 3-4 minutes, on low, stirring occasionally.
8.Add the walnuts, stir through for 2-3 minutes and then remove from the heat.
9.When the pumpkin is baked, remove the flesh carefully and add it into the mince.
10.Use a potato masher or a fork to mash it, add the cheese and mix to combine.
11.Set aside to cool down, before you add it into the pastry.
12.Open the puff pastry, and cut it in the middle, lengthwise.
13.Divide the filling between the two parts and spread it lengthwise in the middle, leaving the sides empty.
14.Then cover over and seal the edges with your fingers and then with a fork.
15.Cut in 20 pieces (approximately) and line a baking tray with some parchment paper.
16.Add a bowl in the middle, and add the pastry pieces along the bowl to create a circular shape, then remove the bowl.
17.Mix the milk and maple syrup, then brash the pastries and sprinkle some sesame seeds, on top.
18.Cut the rosemary stick in smaller pieces, and rub them in some olive oil along with the bay leaves.
19.Decorate the rosemary and bay leaves on the wreath and bake in a preheat oven at 190°C for 30 minutes or until golden.
Enjoy!
Notes:
*You can prepare the filling up to 3 days in advance and keep it in the fridge.
*You can prepare the rolls and freeze them, and bake whenever needed. Make sure to add the glaze before baking and the baking time might increase by a couple of minutes.
*You can bake the pieces individually, without creating a wreath.