Festive Christmas Wreath Pie
Ingredients
- 1 pack filo pastry
- 4 Tbsp olive oil
- 1 tsp smoked paprika
- 100 g fresh cranberries
- 100 g chestnuts (chopped)
Mushroom Layer
- 500 g chestnut mushrooms (sliced)
- 2 cloves garlic (finely minced)
- 1 tsp olive oil
- 1/3 cup white wine
- 1 tsp thyme
- Pinch of salt
Pesto Layer
- 250 g kale leaves
- 50 g pine nuts
- 1 clove garlic
- 2 Tbsp Olive Oil
- 3 Tbsp nutritional yeast
- Pinch of salt
Squash Layer
- 1 medium butternut squash (peeled, chopped into cubes)
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- Pinch of salt
Preparation
Add all the squash ingredients into a large baking tray and roast on a medium heat (200°C) until soft and a little browned.
Roughly mash the roasted squash with a masher.
Add all pesto ingredients into a blender and blend until a chunky paste. Add more oil or salt if needed.
Add all the mushrooms and garlic into a large pan with oil. Gently fry until mushrooms shrink, add the wine and herbs, and cook until the liquid mostly evaporates.
Assemble
Cut the filo pastry into thin triangles.
Brush layers of pastry with olive oil and oil the tin.
Assemble layers of pastry in the base of the pan - Lay the larger end of the triangle on the outside edge. The pastry should be wide enough to go over the edges of the tin.
Keep layering until the whole pan has 2-3 layers of pastry over it. Add extra oil on some layers if they are a bit dry.
Smear a thick layer of Pesto on the pastry.
Add a layer of the mashed butternut squash.
Add the mushrooms and sprinkle over the chestnuts and cranberries.
Carefully close all the edges of the filo pastry over the filling. If any gaps in the top of the pie, add strips of extra pastry.
Brush with oil and bake in the oven until crispy and golden, about 20 minutes at 200°C.
Remove from the tin. If the pastry is looking a little soggy, put it back in the oven for 5 minutes to crisp up.