Name: Cheesy Stuffed Festive Wreath
Prep time: 60 min
Cook time: 60 min
Yield: 8
Ingredients: Mushroom & sundried tomato filling:; 45ml butter; 250g Portabellini mushrooms , chopped; 230g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese; 250ml LANCEWOOD® Medium Fat Mozzarella , grated; 125g sundried tomatoes , chopped; 80ml spring onion(s) , chopped; 1clove garlic , crushed; salt & freshly ground black pepper to taste; 400g roll puff pastry , defrosted; egg wash - 1 egg beaten together with 15 ml water; Bacon & mushroom filling:; 45ml butter; 250g Portabellini mushrooms , chopped; 200g rindless streaky bacon or back bacon, chopped; 230g LANCEWOOD® Medium Fat Smokey Onion & Mustard Cream Cheese; 250g LANCEWOOD® Medium Fat Mozzarella , grated; 125g sundried tomatoes , chopped; 1clove garlic , crushed; salt & freshly ground black pepper to taste; egg wash - 1 egg beaten together with 15 ml water; 400g roll puff pastry , defrosted; Pesto dip to serve:; 250ml LANCEWOOD® Double Cream Plain Yoghurt or Sour Cream; 30ml sundried tomatoes or basil pesto; salt & freshly ground black pepper to taste; To finish:; sprig rosemary; fresh cherries

8 Serves/Makes

Cooking Time: < 60 min

Ingredients

Mushroom & sundried tomato filling:

45 ml butter

250 g Portabellini mushrooms , chopped

230 g LANCEWOOD^® Medium Fat Spring Onion & Chives Cream Cheese

250 ml LANCEWOOD^® Medium Fat Mozzarella , grated

125 g sundried tomatoes , chopped

80 ml spring onion(s) , chopped

1 clove garlic , crushed

salt & freshly ground black pepper to taste

400 g roll puff pastry , defrosted

egg wash - 1 egg beaten together with 15 ml water

Bacon & mushroom filling:

45 ml butter

250 g Portabellini mushrooms , chopped

200 g rindless streaky bacon or back bacon, chopped

230 g LANCEWOOD^® Medium Fat Smokey Onion & Mustard Cream Cheese

250 g LANCEWOOD^® Medium Fat Mozzarella , grated

125 g sundried tomatoes , chopped

1 clove garlic , crushed

salt & freshly ground black pepper to taste

egg wash - 1 egg beaten together with 15 ml water

400 g roll puff pastry , defrosted

Pesto dip to serve:

250 ml LANCEWOOD^® Double Cream Plain Yoghurt or Sour Cream

30 ml sundried tomatoes or basil pesto

salt & freshly ground black pepper to taste

To finish:

sprig rosemary

fresh cherries

Method

Preheat the oven to 200°C. Line a baking sheet with baking paper.

Mushroom & sundried tomato filling:
Heat the butter and fry the mushrooms until golden and all the liquid has evaporated. Set aside.

Using a mixing bowl, add the cream cheese, mozzarella, sundried tomatoes, spring onions, garlic and seasoning and mix together. Add the fried mushrooms and mix through.

Bacon & mushroom filling:
Heat the butter and fry the mushrooms and bacon until golden and all the liquid has evaporated. Set aside.

Using a mixing bowl, add the cream cheese, mozzarella, sundried tomatoes, garlic and seasoning and mix together. Add the fried mushrooms and bacon and mix through.

Pastry:
Cut the puff pastry in half. Unroll and join the two strips to form one long strip. Keep it on the plastic for easy handling.

Spread your preferred filling down the middle of the pastry.

Working from left to right, start rolling up the pastry to enclose the filling. Brush the opposite side with the egg wash. Continue enclosing the filling and press down to finally close and seal.

Shape into a wreath and transfer to the baking sheet.

Using sharp kitchen scissors, cut into the top of the pastry at 2 cm intervals. Brush with the remaining egg wash.

Bake for 30 – 35 minutes until golden and puffed.

Pesto dip to serve:
Mix the yoghurt or sour cream with the sundried tomatoes or basil pesto. Season to taste.

To finish:
Transfer the wreath to a serving platter. Decorate with sprigs of rosemary and fresh cherries.

Serve with any or both of the pesto dips or your favourite LANCEWOOD DIP&TOP™.

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Cheesy Stuffed Festive Wreath