Mushroom, butternut squash, chestnut and caramelised onion wreath
With tender mushrooms, sweet butternut squash, and flaky puff pastry, this wholesome dish is the perfect centrepiece for your Christmas feast. Recipe and image courtesy of Maldon Salt, maldonsalt.com
Prep: 25 mins
Cook: 1 hr 15 mins
Total: 1 hr 40 mins
Serves: 6
Ingredients
- 3 tbsp Olive oil
- 1 Knob of butter
- 2 Red onions (finely sliced)
- Pinch of Maldon sea salt
- 1 tsp Soft brown sugar
- 450g Mixed mushrooms (chestnut, shiitake, oyster), torn into pieces
- ½ Small butternut squash (peeled and diced into 2cm cubes)
- 50g Chestnuts (crumbled)
- Small handful sage leaves (shredded)
- A little grated nutmeg
- 30g Dried cranberries
- Pinch of Maldon garlic sea salt
- 1 x 320g Sheet of puff pastry
- Milk or egg to glaze
Method
Step 1
Preheat the oven to 200°C/180°C fan/ 400°F/gas mark 6. Start by making the caramelised onions. Add 1 tbsp of olive oil plus a knob of butter to a frying pan. When foaming, add the sliced onions and a pinch of sea salt. Fry on a low heat for at least 10 minutes until soft and translucent. Then add the soft brown sugar and continue to cook for another 5 minutes until the onions are soft, sticky and caramelised. Set aside to cool.
Step 2
Place all the mushrooms onto a baking tray along with the diced butternut squash. Drizzle with the remaining olive oil and some salt and pepper. Place into the hot oven and roast for 25 minutes until the squash is tender and the mushrooms are golden. Set the tray aside to cool.
Step 3
Once the vegetables have cooled you can make the filling. Simply mix in a bowl with the caramelised onions, chestnuts, sage, nutmeg, dried cranberries and garlic sea salt.
Step 4
Unroll the pastry onto a baking tray and pile the filling down the middle in a line. Roll the pastry over to seal it, as though making a large sausage roll. Use the egg wash to seal it, then take the two open ends and join them together, also sealing. Any excess pastry can be cut off and used to decorate the wreath, if desired. Egg wash the outside of the wreath and chill in the fridge for around 30 minutes.
Step 5
Once the wreath has chilled, place it into the preheated oven and bake for 35-40 minutes until it is golden and crisp on the outside. Cool slightly before serving. Can be served warm or cold.
