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Shallot Puff Pastry Crown - Vegan Christmas Dinner

 This easy shallot puff pastry crown is the perfect vegan Christmas dinner main course which makes a fabulous centerpiece for the Christmas dinner table.

Shallot Puff Pastry Crown.

Shallot Puff Pastry Crown - Vegan Christmas Dinner


Christmas is coming and I'm creating some new recipes.

This week so far I've shared the most delicious homemade cranberry orange sauce, today I'm sharing this gorgeous shallot puff pastry crown and I have an air fryer recipe coming up.

This crown makes the most fabulous vegetarian or vegan main course for Christmas dinner.

I like to serve it with the cranberry sauce I shared yesterday, roast potatoes, maple-roasted parsnips and carrots.

Utterly delicious!


Is it easy to make?


If you've visited my blog before, you will know I specialise in easy recipes with no fuss.

This pastry crown (or would you call it a pastry wreath?) is no exception.

There are step-by-step photos to show you how each step of the crown is made followed by a printable recipe.

I'll also try to pre-empt any questions you might have.

It really is easy to make and tastes great.


Shallot puff pastry wreath.

Prepare it ahead


To take the stress out of cooking Christmas dinner, it's good to prepare some of the dishes ahead.

This puff pastry crown can be made ahead, then baked from frozen.

The best time to freeze it is when it's made up but not baked.

Flash freeze it on a tray, then pop it in a large freezer bag and lay it gently in the freezer.

Alternatively, you can make the filling ahead and store it in the fridge for a couple of days, so the crown is quick to make, then bake on the day.


What you need to make a puff pastry Christmas crown


Here are the simple ingredients you need to make this fabulous Christmas centrepiece.

  1. Puff pastry - I use ready-rolled puff pastry, but you can roll out a block of puff pastry (most shop-bought puff pastry is suitable for vegans, unless it says 'all butter')
  2. Olive oil
  3. Vegan butter  - or spread
  4. Shallots
  5. Garlic
  6. Fresh thyme - you could use dried thyme
  7. Mushrooms - if you don't like mushrooms, you can add extra shallots
  8. Red wine
  9. Balsamic vinegar
  10. Salt & pepper
  11. Hummus - shop bought is fine, but you could make your own
  12. Paprika
  13. Chilli flakes
  14. Feta - vegan feta

Variations



Here are a few tweaks you can make.

  1. No mushrooms - add extra shallots instead
  2. Can't find shallots - you could use white or red onion and cook it slowly for the maximum flavour
  3. Use flavoured hummus - a carmelised onion; red pepper; or sweet chilli hummus would work well
  4. Use Boursin - I've scatted some feta on the crown before serving it, but you could crumble Boursin over it (vegan Boursin is available now)


Vegan Shallot Puff Pastry Tart served with cranberry sauce

How to serve a Christmas puff pastry crown



Here are some ideas for serving this puff pastry wreath.

  1. Cranberry sauce - served with cranberry sauce and roast potatoes, maple syrup roast parsnips & carrots.
  2. Gravy - served with mashed potatoes, broccoli, green beans, sugar snap peas and mushroom gravy.
  3. Cheesy - served with cheesy cauliflower potato bake with spinach and broccoli.
  4. Tomato & basil sauce - serve with a fresh tomato sauce, along with roast Mediterranean vegetables and roast potatoes.
  5. Creamy whisky sauce - serve with mashed tatties, neeps, broccoli and a creamy whisky sauce.
I'm sure you have some great ideas too!

This would also be good served with baby potatoes and salad in the summer (she says as she sits snuggled under a blanket to keep cosy).


Vegan Christmas dinner

What to do with leftovers



If you have some of the pie filling and the hummus leftover when you make this tart (it depends how brave you are at piling it high), pop them in a wrap with some of the cranberry sauce for the most delicious lunch wrap.

Have some of the cooked puff pastry wreath left?

Pop it in the fridge, it will keep for 2-3 days.

Either serve it cold with salad and cranberry sauce or heat it for another dinner with whatever you like (see above for ideas).


More vegan Christmas dinner recipes



Here are a few more easy but delicious vegan Christmas dinner recipes.

Christmas Starters

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Christmas Shallot & Mushroom Puff Pastry Crown with cranberry sauce.

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How to make a Shallot Puff Pastry Crown

Scroll down for step-by-step photos followed by a full printable recipe. 
If you don't have a printer, hit print then save as a PDF.

Shallot Puff Pastry Crown - step 1.

Step 1

  • Saute the shallots, garlic and thyme with the olive oil and vegan butter until soft.
  • Season with salt and pepper.


Shallot Puff Pastry Crown - step 2.

Step 2

  • Add the mushrooms and cook until soft.
  • Now add the balsamic vinegar, and wine then season with black pepper.
  • Cook gently until the mixture thickens and the liquid disappears.
  • Spoon into a bowl to cool, then preheat the oven and cover a large baking sheet with non-stick baking paper.


Shallot Puff Pastry Crown - step 3.
Step 3
  • Now prepare the hummus.
  • Add paprika and chilli flakes to hummus and mix well, then set aside. 
  • You can make the hummus as spicy as you like.


Shallot Puff Pastry Crown - step 4.

Step 4

  • Preheat the oven.
  • Unroll your puff pastry (if you are using ready-rolled puff pastry or roll it if you are using a block of puff pastry).
  • Ready-rolled puff pastry is not square, so cut a thick slice from either end and attach to the top, by setting it above the middle piece and rub into it with a clean finger. I slightly wet the edge of the original piece first with water.
  • Now you have more of a square piece of pastry, use a large dinner plate to mark a circle, then cut it out.


Shallot Puff Pastry Crown - step 5.

Step 5

  • Mark a border (don't cut through it) around the edge of the circle, about 1 cm in width or the width of your finger.
  • Gently fold up the edge all the way around to make a little wall.
  • Now place a bowl in the centre of the pastry circle (my bowl is 15 cm/ 5 1/2 inches across the middle, which was a good size) and press it gently to give a circular outline, don't cut through, it's only a guide.
  • Cut across the middle of that inner circle straight up and down, then a cut through sideways, then two diagonal cuts, until you have what looks like a star made of lines, a child might draw.
  • Spread the outer circle with a thick layer of the flavoured hummus. You should use most if not all of it.
  • Now add a thick layer of the cooled shallot mixture over the hummus.
  • Next, from the middle, slightly stretch each triangle and pull over the filling and tuck under the edge of the pastry and press to secure.


Shallot Puff Pastry Crown - step 6.

Step 6

  • Carry on folding over the triangles and securing them.
  • Use some of the excess pastry to make jewels (balls) and stick them on the crown as decoration.
  • Brush the pastry with olive oil, being careful not to knock the jewels off.
  • Bake the crown until golden and serve sprinkled with crumbled feta and some more thyme to decorate.
  • Serve with homemade cranberry sauce,roast potatoes and your favourite veg.
  • Enjoy and have a very happy Christmas xx


Vegan Christmas main course, Vegan Christmas dinner, Pastry crown, pastry wreath, Vegan pastry tart, vegan pastry pie, vegan Christmas, vegan Christmas recipe
dinner
British, vegan
Yield: 6
Author: Jacqueline Meldrum
Shallot Puff Pastry Crown

Shallot Puff Pastry Crown

This easy shallot puff pastry crown is the perfect vegan Christmas dinner main course which makes a fabulous centerpiece for the Christmas dinner table.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

Pastry
  • 375g (13 oz) ready-rolled puff pastry (or roll a block)
  • 1 tablespoon olive oil
Spread
  • 200g (7 oz or 3/4 cup plus 1 tablespoon) hummus
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes (less or more if you like)
Main Filling
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter (or spread)
  • 400g (14 oz) shallots, peeled and sliced
  • 2 large cloves garlic, crushed or finely grated
  • 4 sprigs of fresh thyme (or t teaspoon of dried thyme), leaves pulled off sprigs
  • 7 large closed cup mushrooms, chopped (you can add more shallots if you don't like mushrooms)
  • 4 tablespoons red wine
  • 2 tablespoons balsamic vinegar
  • a good pinch of salt and pepper
Toppings
  • 25g (just over an inch /2 1/2 cm) vegan feta (more if you like)
  • a sprinkle of thyme leaves

Instructions

Main filling
  1. In a large pot saute the shallots in the olive oil and butter with the garlic & thyme until soft. You can take your time with this step.
  2. Once the shallots are soft season with salt and pepper.
  3. Now add the balsamic vinegar, wine and season with black pepper, then cook gently until the mixture thickens and the liquid disappears.
  4. Spoon into a bowl to cool.
Spread
  1. Add the paprika and chilli flakes to the hummus and mix well.
  2. You can add more or less chilli flakes to suit your tastes.
  3. Set aside.
Make the crown
  1. Preheat the oven to 200c/180c fan/400f/gas mark 6.
  2. Cover a large baking sheet with non-stick baking paper.
  3. Unroll your puff pastry (if you are using ready-rolled puff pastry or roll it out if you are using a block of pastry).
  4. The ready-rolled puff pastry is not square, so cut a thick slice from either end and attach to the top, by setting it above the middle piece and rub into it with a clean finger. I slightly wet the edge of the original piece first with water.
  5. Now you have more of a square piece of pastry, use a large dinner plate to mark a circle, then cut it with a knife. This is the base of your crown. Keep any excess for decoration.
  6. Mark a border (don't cut through it around the edge of the circle, about 1 cm in width or the width of your finger).
  7. Gently fold up the edge all the way around to make a little wall.
  8. Now place a bowl in the centre of the pastry circle (my bowl is 15 cm/ 5 1/2 inches across the middle, which was a good size) and press it gently to give a circular outline. Do not cut through the pastry, you are just giving yourself a guideline.
  9. Cut across the middle of that inner circle (up to the border you just marked with the bowl) straight up and down, then a cut through sideways, then two diagonal cuts, until you have what looks like a star a child may draw out of lines.
  10. Spread the outer circle with a thick layer of the flavoured hummus. You should use most if not all of it.
  11. Now add a thick layer of the cooled shallot mixture over the hummus,
  12. Next, from the middle, slightly stretch each triangle and pull over the filling and tuck it under the edge of the pastry and press to secure.
  13. Carry on folding over the triangles and securing them.
  14. Use some of the excess pastry to make jewels (balls) and stick them on the crown as decoration.
  15. Brush the pastry with olive oil, being careful not to knock the jewels off.
  16. Bake the crown for 20-25 minutes until golden and serve sprinkled with crumbled feta and some more thyme to decorate.
  17. Serve with homemade cranberry sauce, roast potatoes and your favourite veg.
  18. Enjoy!

Notes

  • If you don't like mushrooms - you can cook a few extra shallots instead.
  • Can't find shallots - you could use white or red onion and cook it slowly for the maximum flavour.
  • How to serve it - I like to serve the cooked golden crown with a bowl of cranberry sauce in the middle, which looks rather fabulous and tastes great with the crown.
  • Prepare it ahead & freeze it - the best time to freeze it is when it is made up but not baked. Flash freeze it on a tray, then pop it in a large freezer bag and lay it gently in the freezer.
  • Prepare just the filling ahead & chill - alternatively, you can make the filling ahead and store it in the fridge for a couple of days, so the crown is quick to make, then bake on the day.


Nutrition Facts

Calories

713.24

Fat (grams)

40.86

Sat. Fat (grams)

10.57

Carbs (grams)

75.06

Fiber (grams)

5.84

Net carbs

69.21

Sugar (grams)

24.43

Protein (grams)

12.43

Sodium (milligrams)

530.63

Cholesterol (grams)

9.73

This information is approximated using a nutrition and calorie calculator.

21 comments

  1. oh my goodness that looks amazing for Christmas. I have people coming to ne this year so perfect

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    Replies
    1. Thanks and yes perfect. Quite simple to make but looks impressive and tastes great. Good luck with your dinner party.

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  2. I thought you said this was going to be on tomorrow? Sneaky but I like it. Jill x

    ReplyDelete
    Replies
    1. Oh darn you caught me. I got it finished and loaded it so I could share it in the morning before work. You weren't supposed to notice.

      Delete
  3. This is such a showstopping main! Beautiful.

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  4. Such a beautiful centrepiece for any celebration and the pictures are so easy to follow to make the crown. Gorgeous flavours too.

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  5. This is beautiful. It would be perfect for Christmas eve.

    ReplyDelete
    Replies
    1. Thanks Dannii. More of a Christmas dinner here as we don't do special meals on Christmas eve.

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  6. What a fun and amazing centerpiece! Such a great addition for our holiday menu!

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    Replies
    1. It is something a bit different and tastes amazingvwith my homemade cranberry sauce.

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  7. This is perfect for holiday parties. The presentation is stunning. I know it will be a hit with the guests.

    ReplyDelete
    Replies
    1. Awww thanks. I hope you try it and enjoy it as much as we do

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  8. I absolutely love how easy and gorgeous this looks. Definitely will be trying it out soon.

    ReplyDelete
  9. So so pretty! I love the idea of mushroom and shallot filling too! I'll let you know how it turns out - just hope I can make mine look as beautiful as yours!

    ReplyDelete
    Replies
    1. It's actually very easy to make and looks way more fancy than it is

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  10. This is so pretty and filled with such marvelous flavors. It's perfect for the Holidays.

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    Replies
    1. Thanks Kathleen and yes perfect for any family gathering but especially Christmas.

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  11. Can’t wait to try this, it looks stunning. How long would you recommend cooking for when cooking from frozen and would I still cook at 180c fan?

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x