Festive party pastry wreath

A deliciously easy dish that’s perfect for sharing.

1 hour 

MAKES 1 WREATH (SERVES 6-8)

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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.

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