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