Cauldron

Tear & Share Christmas Pastry Wreath

You’ll be the star of the season when you serve up this vegetarian Tear & Share Christmas Pastry Wreath. Puff pastry and Middle Eastern Falafel flavours mingle with chestnut and cranberries, as you mix with your spectacularly impressed guests. Scrummy for a festive buffet or served on Boxing Day with friends. 

Serves 10
50 mins
A little effort
Vegetarian
187 cals (per serving)
Puff pastry wreath made up of pastry cups and cut out stars assembled on a black serving board on a teal background.
Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein
Low in sat fat
Vegan
View Product View Recipes

Ingredients:

  • 1 x 200g pack Cauldron Middle Eastern Falafel, crumbled 

  • A drizzle olive oil

  • 150g butternut squash, diced

  • 1 echalion shallot, finely diced

  • 2 garlic cloves, crushed

  • 25g cooked chestnuts, chopped

  • 25g frozen cranberries

  • 50ml vegetable stock

  • 320g ready rolled light puff pastry sheet

  • A little beaten egg

To serve (optional)

  • Cranberry sauce

Our tip

For a change why not swap the Cauldron Falafel flavour for Moroccan Falafel and change the cranberry sauce dip for mango chutney. 

Method:

  1. Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.

  2. Place the butternut squash on a baking tray, drizzle with a little olive oil and bake in a pre-heated oven for 20 minutes. Remove and allow to cool. 

  3. Place a non-stick frying pan over a medium heat add a drizzle of olive oil. Add the shallot and garlic, sauté for 5 minutes. Remove from the heat and add the chestnuts and crumbled Cauldron Middle Eastern Falafel. Add the stock, cranberries and roasted butternut squash. Mix well and allow to cool.

  4. To assemble, unroll the puff pastry sheet. Spread the cooled filling along the bottom 3rd of the length of the puff pastry sheet. Trim away the top 3rd of pastry (you will use this to decorate your wreath). Wrap the filling in puff pastry sealing along the seam with a little beaten egg. Roll the log over to create a log shape so the seam is on the bottom and place on a baking tray lined with non-stick baking paper.

  5. Starting in the centre of the log mark out 10 even rolls. Based on these marks, slice 2/3’s of the way into the log.

  6. Carefully shape the log into a round wreath shape. Gently twist each piece so it is filling side up. Seal the join with a little more beaten egg. Brush over the wreath with beaten egg. Using the remaining 1/3 of puff pastry cut of star shapes using a star cutter and use to decorate the wreath. 

  7. Bake in a pre-heated oven for 25 minutes or until golden brown. 

  8. Place the wreath onto a serving platter. Pop a small ramekin in the centre of the wreath and fill with cranberry sauce (optional).

Our tip

For a change why not swap the Cauldron Falafel flavour for Moroccan Falafel and change the cranberry sauce dip for mango chutney. 

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!