My Vegan Christmas "Turkey" Wreath
Ingredients
- 1 sheet of Jus Rol Puff pastry
- 1 bag of @icelandfoods No Bull Chicken Strips
- Fresh Thyme, chopped
- 1 tbspn Garlic puree
- Drizzle of olive oil
- Sainsburys Taste The Difference Cranberry sauce
- 80g small pack of PaxoSage and onion stuffing
- Vegan cheeeeeeese (a melty kind)
Preparation
Pre-heat the oven to 180C
Fry off the vegan meat in fresh thyme, garlic and olive oil on a medium heat for 10mins
Next, prepare your stuffing in a bowl following packet instructions and leave to one side
Then, you can prep your pastry (rectangle). *TIP: cut the pastry while its still chilled* Place the pastry on baking paper upon a baking tray. Use a large dinner plate to mark and cut out a large circle with a sharp knife. Save the cut-offs for later. Then use a smaller plate to *imprint* a centre circle in the middle. Then cut an 4-way cross (|-/\) within that smaller circle. This will make 8 little 'flaps' (see 3rd pic). Fingers crossed I've described that well. Message me if you need clarification
Around the wreath ring, spoon a generous layer of cranberry sauce, then a layer of mini stuffing patties (6-8), then spoon over your
Then lift each of the 8 centre flaps over to meet the outside of the wreath. You can use those cut-offs from earlier to make these bigger/sturdier if you like
Sprinkle over fresh thyme, salt, and brush the pastry with a little oil to encourage a nice crisp. Place the wreath in the oven for 25mins until golden
TIP: You can buy a block of puff pastry and roll it out into a circle if you fancy going a bit bigger