Vegetarian Christmas Plaits
A tasty and easy to make vegetarian savoury plait, which is packed with a variety of vegetable proteins. It is delicious served both warm as a main meal with a medley of vegetables or cold in a buffet spread.
Servings: 4
Equipment
- large baking sheet
- baking parchment or reusable liner
- Rolling Pin
- pastry brush
Ingredients
- 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
Instructions
- 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.
Notes
Cook's tips
- 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.