MEAT-FREE CHRISTMAS TREE RECIPE BY TASTY
Get in the festive mood with this stunning puff pastry "faux-rizo" chorizo and creamy leek Christmas tree!
Provided by Amy Harriott-Gregory
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the filling, melt the butter in a pan, when foaming add the leek and saute for 8-10 minutes until they're creamy, soft and caramelised. Season with salt & pepper.
- Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.
- Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.
- Put your filling down the middle, a narrow dollop at the top and getting a little wider as you add filling to the bottom of your pastry.
- Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.
- Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.
- Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.
- Serve with delicious hasselback potatoes and roast sprouts!
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 80 grams, Fat 63 grams, Fiber 4 grams, Protein 18 grams, Sugar 10 grams
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