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 | Yorkshire Times Weekend Edition |
1:00 AM 28th October 2023
lifestyle
Festive Wreath Recipe From Yorkshire Rapeseed Oil
photo credit Yorkshire Rapeseed Oil
This showstopper is a must this Christmas. The perfect sharing dish for your festive table and the recipe is for both a meat version and vegetarian option to keep all your guests happy! Made with the best of Yorkshire ingredients, including the seasonal favourite, Sweet Cranberry Dressing and Yorkshire Fettle from Shepherds Purse - the best of artisan cheesemakers!
Yorkshire Rapeseed Oil is available from independent retailers throughout Yorkshire and online at www.yorkshirerapeseedoil.co.uk
Ingredients - Serves 6
375g ready to roll puff pastry sheet
2 small red onions, finely sliced
1 tbsp Yorkshire Rapeseed Oil
1½ tbsp Sweet Cranberry Dressing
150g good quality sausage meat, or 200g chestnut mushrooms, sliced if going for the veggie option
100g baby spinach, washed
75g Shepherds Purse Yorkshire Fettle cheese, in 2cm cubes
1 egg - beaten, for glazing
1 tsp black sesame seeds
Method:
Preheat your oven to 180oC / 160oC Fan / 350oF / Gas Mark 4 and line a large baking tray with baking paper. It should be large enough to take a large dinner plate.
Whilst the oven is heating, in a large frying pan heat the Yorkshire Rapeseed Oil over a low to medium heat, and then add the red onions and fry on a low heat for a good 10 minutes, or until translucent, completely softened and caramelised.
Stir through the Sweet Cranberry Dressing and remove from the pan and put aside for later.
In the frying pan add a little more Rapeseed Oil, and on a medium hob heat fry the sausage meat, breaking it down into small pieces as you do so.
Alternatively fry the mushrooms if taking the vegetarian option.
When the sausage meat or mushrooms are cooked through, add the baby spinach and leave on the heat for a minute or two until it wilts.
Add the Yorkshire Fettle cheese cubes and take off the heat.
Roll out the pastry sheet until you can cut out a circle the size of a large dinner plate.
In the centre, use a saucer to mark out a small circle and score this into 6 triangular wedge shapes - do not cut right through the pastry.
Place the cooked red onions in a ring onto the outer edge of the circle - leaving an inch border around the outer edge, and then carefully place the sausage meat (or mushroom), cheese and spinach mixture on top.
See the step-by-step photo guide of how to assemble your wreath.
Before popping in the oven, brush with the beaten egg and sprinkle over the black sesame seeds.
Bake in the oven for around 25 minutes, until the pastry is golden brown.
Serve and get ready for the compliments!
375g ready to roll puff pastry sheet
2 small red onions, finely sliced
1 tbsp Yorkshire Rapeseed Oil
1½ tbsp Sweet Cranberry Dressing
150g good quality sausage meat, or 200g chestnut mushrooms, sliced if going for the veggie option
100g baby spinach, washed
75g Shepherds Purse Yorkshire Fettle cheese, in 2cm cubes
1 egg - beaten, for glazing
1 tsp black sesame seeds
Method:
Preheat your oven to 180oC / 160oC Fan / 350oF / Gas Mark 4 and line a large baking tray with baking paper. It should be large enough to take a large dinner plate.
Whilst the oven is heating, in a large frying pan heat the Yorkshire Rapeseed Oil over a low to medium heat, and then add the red onions and fry on a low heat for a good 10 minutes, or until translucent, completely softened and caramelised.
Stir through the Sweet Cranberry Dressing and remove from the pan and put aside for later.
In the frying pan add a little more Rapeseed Oil, and on a medium hob heat fry the sausage meat, breaking it down into small pieces as you do so.
Alternatively fry the mushrooms if taking the vegetarian option.
When the sausage meat or mushrooms are cooked through, add the baby spinach and leave on the heat for a minute or two until it wilts.
Add the Yorkshire Fettle cheese cubes and take off the heat.
Roll out the pastry sheet until you can cut out a circle the size of a large dinner plate.
In the centre, use a saucer to mark out a small circle and score this into 6 triangular wedge shapes - do not cut right through the pastry.
Place the cooked red onions in a ring onto the outer edge of the circle - leaving an inch border around the outer edge, and then carefully place the sausage meat (or mushroom), cheese and spinach mixture on top.
See the step-by-step photo guide of how to assemble your wreath.
Before popping in the oven, brush with the beaten egg and sprinkle over the black sesame seeds.
Bake in the oven for around 25 minutes, until the pastry is golden brown.
Serve and get ready for the compliments!
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