These Vegetarian Christmas Plaits consist of delicious buttery, puff pastry which houses a mixture of beans, two cheeses, chestnuts, caramelised onions and cranberries. Tasty and easy to make these savoury plaits are delicious served both warm as a main meal with a medley of vegetables or cold in a buffet spread.
If you’re still undecided which meat-free option to make for your vegetarian guests this Christmas, why not try these delicious Vegetarian Christmas Plaits.
Not only do they look inviting, with the interesting easy to make pastry plaited casing, they are packed with a variety of vegetable proteins and tastes absolutely amazing too!
Every mouthful is different. In some you will come across the saltiness of the feta cheese, in others, there will be the fruitiness of the cranberries thus stimulating your taste buds to the max. There are also delicious notes from the caramelised onions and texture courtesy of the beans and chestnuts.
Make mini, Individual or large savoury plaits
Even though the vegetarian savoury plaits have been created with an individual portion in mind, they can easily be made suitable for buffet finger food by cutting the pastry sheet a little shorter and making smaller plaits.
Or why not consider creating a large family sized plait which could be presented in the centre of the table to be sliced into and shared.
Prepare ahead and serve hot or cold
These Vegetarian Christmas Plaits are delicious both warm and cold. They can be served straight from the oven or baked ahead of time and warmed up when required.
Likewise, the flavours are robust enough to allow these pastry plaits to be served cold with chutneys and pickles.
Other savoury pastries you may like
- Beetroot walnut and rosemary tarte tatin
- Roasted vegetable tartlets
- Homity pie
- Lancashire cheese and onion plate pie
- Roasted spiced carrot ad feta cheese strudel - Recipes Made Easy
So, here's how to make Vegetarian Christmas Plaits step by step.
Vegetarian Christmas Plaits
- 320 g (11oz) pack ready rolled puff pastry
- 100 g (3½oz) tinned mixed beans rinsed (drained weight)
- 50 g (2oz) caramelised onion chutney
- 50 g (2oz_ prepared chestnuts coarsely chopped
- 25 g (1oz) dried cranberries
- 50 g (2oz) cream cheese, full fat
- 1 clove garlic crushed
- small pinch of celery salt
- twist of Pepper
- 50 g (2oz) feta cheese diced
- 1 egg lightly beaten
- large baking sheet
- baking parchment or reusable liner
- Rolling Pin
- pastry brush
- Remove the pastry from the fridge. Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Line a baking sheet with baking parchment or a reusable liner.
- Place 100g (3½oz) drained and rinsed beans into bowl. Add 50g (2oz) caramelised onion chutney, 50g (2oz) chestnuts and 25g (1oz) cranberries and 50g (2oz) cream cheese and mix to combine . Add 1 clove of crushed garlic. Season with celery salt and a twist of pepper. Add feta cheese and stir to combine.
- Unroll the pastry and give iti a light roll with a rolling pin to make it 3 – 4mm (⅛in) thick. Trim the edges of the pastry to neaten if necessary. Cut the pastry into 4 oblongs measuring about 12cm x 18cm. (5x7in).
- Spoon a quarter of the filling down the centre of the oblong pastry. Make diagonal cuts down one side of the pastry edges with a sharp knife so that it butts up to the filling. Repeat on the other side so that you have an⅛ equal number of cuts on each side.
- Brush beaten egg over the pastry around the filling, then working from alternate sides fold the pastry flaps over the filling all the way down the pastry so that the pastry flaps are inter-linked and resembling a plait. Seal the top and bottom ends.
- Transfer to a baking sheet and brush the surface of the plait with beaten egg. Repeat with the remaining pastry and filling.
- Bake in the centre of the oven for about 25 minutes until golden brown and the underside of the plait is cooked through. Enjoy. Either serve immediately or transfer to a cooling tray and serve cold as part of a buffet, or re-warm to enjoy later.
- If you prefer, use block puff pastry and roll into an oblong 3 – 4mm (⅛in). This is a cheaper option and only takes a few extra minutes.
- The filling can be made a day ahead of time to allow the flavours to mingle. Cover & store in the fridge until ready to be used.
- Bring the pastry to room temperature by removing from the refrigerator for about 20 minutes before using to make unrolling easier.
- Can be frozen unbaked (if using fresh puff pastry) for up to 2 months. Freeze baked for up to 1 month.
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