Christmas Dinner Wreath Full table of food
Ingredients
To Assemble the pie
  • 1 pack filo pastry
  • 4 Tbsp olive oil
  • 1 tsp smoked paprika
  • 100 g whole, fresh cranberries
  • 100 g whole chestnuts roughly chopped.
For the 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 sale
For the Kale Pesto Layer
  • 250 g kale leaves only
  • 50 g pine nuts
  • 1 clove garlic
  • 2 Tbsp Olive Oil
  • 3 Tbsp nutritional yeast
  • pinch salt
For the Squash Layer
  • 1 medium butternut squash peeled, seeds taken out and chopped into cubes
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • pinch salt
Instructions
For the Butternut Squash
  1. Add all the squash ingredients into a large baking tray and roast on a medium heat (Gas Mark 6/ 200C) until soft and a little browned

  2. Roughly mash the roasted squash with a masher

For the Kale Pesto
  1. Add all pesto ingredients into a blender or food processor and blend until a chunky paste. Add more oil or salt if needed.

For the Mushrooms
  1. Add all the mushrooms & garlic into a large pan with the olive oil

  2. Gently fry until the mushrooms shrink, add the wine & herbs

  3. Cook until the liquid mostly evaporates.

To Assemble the Pie:
  1. Open out the packet of filo pastry & cut the filo pastry into thin triangles (as pictured)  – You can cut all the layers together.

    Filo Pastry cut into triangles
  2. Slick the layers of filo pastry with olive oil and oil the tin. If you are using a little ramekin or bowl to create the centre of the wreath, oil that too.

  3. Assemble layers of pastry in the base of the pan – Lay the larger end of the triangle on the outside edge, the pointy side facing the ‘hole’, The pastry should be wide enough to go over the edges of the tin. (This will help form the lid of the pie later)

    How to Assemble the pastry for the wreath pie
  4. 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.

  5. Now, fill the ‘wreath’ with the fillings.

  6. First, smear a thick layer of Kale Pesto

  7. Then add a layer of the mashed butternut squash

  8. Add the mushrooms, and sprinkle over the chestnuts and cranberries.

  9. Finally, carefully close the all the edges of the filo pastry over the filling. You will need to do this bit by bit.

  10. If there are any gaps in the top of the pie, add some strips of extra pastry.

  11. Finally, brush with extra oil & bake in the oven until crispy and golden. About 20 minutes.  (Gas Mark 6/200C).

To Serve
  1. Remove the outer ring from the wreath & take the ramekin or inner bowl out from the middle

  2. If the pastry is looking a little soggy, add the wreath back into the oven for 5 mins to crisp up.

  3. Put the whole wreath (bottom of tin and all) onto a pretty plate. Decorate with rosemary sprigs and serve as part of a festive meal!

    Christmas Dinner Pie Wreath with a slice taken out

     

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