Get in the festive mood with this stunning puff pastry “faux-rizo” chorizo and creamy leek Christmas tree!
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
1 lb ready-made puff pastry (500 g)
1 tablespoon vegan butter
3 cups leek (300 g), thinly sliced
3 cloves garlic, sliced
1 tablespoon fresh sage
¼ cup dried cranberries (40 g)
½ cup dairy-free cream cheese (50 g)
½ lb vegan chorizo (250 g)
1 tablespoon oat milk
1 teaspoon poppy seeds
Nutrition Info
Calories 955
Fat 63g
Carbs 80g
Fiber 4g
Sugar 10g
Protein 18g
How to Make It
1. Step
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.
2. Step
Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.
3. Step
Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.
4. Step
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.
5. Step
Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.
6. Step
Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.
7. Step
Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.
8. Step
Serve with delicious hasselback potatoes and roast sprouts!
