Festive party pastry wreath

Ingredients:

• 1 PnP rotisserie chicken, shredded
• ½ red onion, chopped
• ½ tub (115g) plain cream cheese
• ½ cup (125ml) barbeque sauce
• ¼ cup (60ml) sriracha 
• Handful fresh basil, chopped
• 2 rolls (400g each) puff pastry, defrosted
• 2 cups (250g) mozzarella, grated

For serving:

• Herby yoghurt or dipping sauce of your choice 
• Fresh basil

Method:

1. Preheat oven to 200°C. 
2. Combine chicken, red onion, cream cheese, barbeque sauce, sriracha and basil. Season
3. Cut puff pastry into 6 triangles each. 
4. Place a medium-sized overproof bowl in the centre of a baking tray. 
5. Arrange triangles around the bowl, overlapping, with a pointed side facing outwards (trim excess if needed). 
6. Arrange chicken mixture on top of pastry in a ring around the bowl (pack quite tightly).
7. Top with mozzarella. 
8. Remove bowl from centre. 
9. Fold over puff pastry to form a wreath and enclose filling. 
10. Pinch seams with a fork. 
11. Bake for 40 minutes or until golden and cooked through. 
12. Serve with herby yogurt or a dipping sauce of your choice and garnish with basil.