Ingredients
4
4 servings
- •1 lb ready-made puff pastry
- •1 tablespoon vegan butter
- •3 cups leek, thinly sliced
- •3 cloves garlic, sliced
- •1 tablespoon fresh sage
- •¼ cup dried cranberries
- •½ cup dairy-free cream cheese
- •½ lb vegan chorizo
- •1 tablespoon oat milk
- •1 teaspoon poppy seeds
Instructions
- 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.
- Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.
- Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.
- 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.
- Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.
- Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.
- Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.
- Serve with delicious hasselback potatoes and roast sprouts!
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 995
- Carbohydrate: 88g
- Fat: 63g
- Fiber: 5g
- Protein: 19g
- Sugar: 12g
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