A golden puff pastry plait filled with sundried tomato pate, topped with roasted vegetables and vegan parmesan. The perfect dish for Sunday dinners or other special occasions like Christmas dinner. 

Christmas Recipes

I'm trying out new recipes for Christmas. 

I already have a mushroom, lentil and nut wellington, which I love, but my brother-in-law will be having Christmas dinner with us and he hates mushrooms, so that's out.

I decided to stick with a puff pastry recipe and try a plait with very different flavours to my wellington.

Roasted butternut squash, red onion, red peppers and potatoes and sat them on a sundried tomato pate.

Topped the whole lot off with vegan Parmesan before plaiting the pastry around the filling.

I served it with roast potatoes, a selection of vegetables and onion gravy. It was as good as it sounds and got a big thumbs up from everyone.

You could also serve it with homemade cranberry and orange sauce instead of gravy.

Sundried tomato pate

The pate is based on a sundried tomato pesto recipe I sometimes make to serve on spaghetti. 

It is super tasty and I knew it would go well with flavour of the butternut squash and red pepper.

I whizzed up sundried tomatoes, garlic, basil, almonds and some of the oil from the sundried tomato jar.

I finished it off by seasoning it and adding vegan Parmesan and oats. The oats turn it from a pesto to a pate.

The pate would also be good served with oatcakes or on a veggie sausage sandwich. 

Yep, just thought that one up but it sounds good doesn't it? 

Come to think of it, you could also top a veggie burger with the pate.

Hamlyns Porridge Oats

I used Hamlyns Scottish Porridge Oats and Bran to make the pate. 

My cupboards are full of a variety of different oats from Hamlyns. 

This one is high in fibre and has added wheat bran in it.

Hamlyns of Scotland is a family business, which has been owned by the same family for 14 generations. 

Last year it celebrated it's 50th birthday. 

So if you are reaching for a bag of oats in the supermarket, look for the Hamlyns logo for high quality grains and to support a family business.

Puff pastry tips

1. Buy ready rolled pastry for an even base and good shape to start your recipe with. Admit it, it's hard to roll a perfect rectangle.
2. Check the back for the ingredients, most puff pastry is suitable for vegetarians and vegans but it's best to check.
3. Take the pastry out of the box and film and leave it on a plate to come to room temperature for 20-30 minutes before unrolling it, or it could rip.
4. Leave the pastry on the baking paper it is wrapped in. You can place it straight onto a tray and use the paper to prevent the pastry from sticking to the tray.
5. Vegetarians can use an egg wash for that golden finish and vegans can brush the pastry with olive oil for a similar finish.

 Making a pastry plait

1. Place a generous amount of tomato pate on the middle third of the pastry.
2. Top with roasted vegetables
3. Sprinkle grated veggie or vegan Parmesan over the vegetables.
4. Cut the pastry in strips diagonally from the vegetable mound to the edge. You will end up with a feather cut. 
5. Cut a piece out of either side of the top of the pastry at either side leaving a rectangle.
6. Fold the rectangles over the ends of the vegetables to tuck them in.
7. Brush a little water at the edges of the strips, then fold them over the filling.
8. Any extra pastry can be used to decorate.
9. Brush with either egg wash or olive oil, depending on your diet.

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Puff pastry plaits

The flavours in this plait can be changed to suit your taste. 

You could have a mushroom and chestnut plait with a mushroom pate or roast summer vegetables on a basil pesto topped with veggie or vegan mozzarella. 

You could also make a pizza plait, by starting with a tomato sauce, topping it with veggie or vegan mozzarella and then top that off with slices of tomato and fresh basil, then folding over the pastry.

Pastry pies are the best!

If you like puff pastry pies and tarts, also try my Garlic Mushroom & Spinach Puff Pastry Tart or my Shallot Puff Pastry Crown.

 Butternut, Red Pepper & Potato Puff Pastry Plait 

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dinner

European, Mediterranean, vegan, vegetarian, Christmas

Yield: 6-8Author: Jacqueline Meldrum

Butternut, Red Pepper & Potato Puff Pastry Plait

A golden puff pastry plait filled with sundried tomato pate, topped roasted vegetables and vegan Parmesan. The prefect dish for Sunday dinners or other special occasions like Christmas dinner. Serve with roast potatoes, a selection of vegetables and onion gravy.

prep time: 10 minscook time: 50 minstotal time: 60 mins

ingredients

• 1 tbsp olive oil
• 1 medium butternut squash, peeled, deseeded and cut into cubes
• 1 red pepper, deseeded and chopped into chunks
• 6 baby potatoes, chopped into chunks
• 1 red onion, peeled, halved and cut into wedges
• A good grinding of salt and pepper
• 15g vegetarian or vegan Parmesan, grated
• 375g ready rolled puff pastry
• Olive oil (or an egg wash) for brushing the pastry

Sundried Tomato Pate

• 50g whole almonds  
• 15g of fresh basil  
• 25g Hamlyn’s porridge oats with bran  
• 150g sundried tomatoes 
•  6 tbsp sundried tomato oil (from the jar)  
• 15g grated vegetarian Parmesan  
• A good grinding of salt and pepper

instructions

1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
2. Toss the prepared vegetables in olive oil and season.
3. Once the oven is hot, add the vegetables to a large baking sheet in a single layer. Roast for 20-25 minutes until the vegetables are cooked.
4. Take the pastry out of the fridge, remove from the wrapper and sit on a plate to bring to room temperature while the vegetables roast.
5. Whizz up the pate ingredients in a food processor until you have a smooth pate.
6. Once the vegetables are roasted, unroll the pastry on a baking sheet and add the pate in a flat sausage shape up the central third of the pastry, lengthwise.
7. Heap the vegetables on top of the pate.
8. Sprinkle the Parmesan over the vegetables.
9. Slice diagonally through the pastry at each side of the pate to the edge. It should look like a feather. Leave a portion at the top and bottom uncut.
10. Fold the top and bottom pieces of the pastry over the vegetables, then brush a little water on the tips of your pastry strips, then fold them one at a time across the middle until the filling is completely covered, with just a little showing.
11. Brush the pastry with an egg wash or olive oil and bake in the oven for 20-25 minutes until golden and crisp.
12. Enjoy!

NOTES:

Calories and nutrition for 8 servings.

calories
413

fat (grams)
22.9

sat. fat (grams)
5.5

carbs (grams)
46.1

protein (grams)
10.3

sugar (grams)
10.2

Created using The Recipes Generator

Vegetarian and Vegan Christmas Recipes

For more easy and delicious Christmas recipes visit my page Veggie Christmas, which I will be updating with new recipes throughout the season.

Also check out the Hamlyns website for more oat recipes and ideas.

for a real Christmas treat try my Vegan Christmas Feast Sandwich

Disclosure: I created this recipe for Hamlyns. I was not expected to write a positive review and any opinions expressed are my own.