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Cheesy Stuffed Festive Wreath
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Cheesy Stuffed Festive Wreath

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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