Tear & Share Christmas Pastry Wreath

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

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. 

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.

To assemble, unroll the puff pastry sheet. Spread the cooled filling along the bottom 3^rd of the length of the puff pastry sheet. Trim away the top 3^rd 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.

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.

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. 

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

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