Beet & Walnut Pastry Wreath

1. Remove the pastry from the freezer and put it in the fridge to defrost overnight.
To make the beetroot and walnut filling, thinly slice the leek. Make sure to use the green part of the leek too, but give it a good wash as soil can often hide inside the green leafy part. Chop any rough gnarly bits of the celeriac, then grate it and grate the beetroot and carrot too. Don’t peel the veg, there’s a lot of goodness in the skin.
2. Toast the walnuts in a small, dry frying pan on a high heat for 5 to 8 minutes, stirring occasionally, until golden. Make sure they don’t burn. Tip out onto a plate to cool.
3. Heat the oil in a large frying pan over a medium heat. Add the leek and sauté for 5 minutes, stirring regularly, until it starts to soften. Add the celeriac, beetroot and carrot with a pinch of salt. Cover the pan and sweat for 10 minutes, stirring regularly. Remove the pan from the heat and allow to cool.
4. Put two-thirds of your toasted walnuts in a food processor and pulse until finely chopped. Add the chestnuts, thyme and sage to the pan along with the tamari or soy sauce, salt, pepper
and a pinch of cayenne. Add the finely chopped and whole walnuts and mix well. Add the cooked
rice or quinoa and stir to combine. Taste and adjust the seasoning.
5. To assemble the wreath, line a large baking sheet with non-stick baking paper. Divide the cooled
filling into two equal portions. Unroll one sheet of pastry and place it on the lined baking sheet.
Put half of the filling into the centre third of the pastry, leaving a third of the pasty clear on either
side and also leaving a little space on each end so you can properly seal the wreath. Form the lling
into a smooth mound.
6. Bring the pastry around the filling from both sides so it covers the filling completely from both ends and brush a little non-dairy milk on top. Tuck any excess pastry underneath so that the seam is hidden. Leave the ends open for the moment.
7. Gently bring the sides of the filled pastry around until it forms a half circle. Repeat the same
process with the other sheet of pastry and the remaining filling and shape into a half circle. Line
both half circles up so they make a complete circle. Do your best to join both sides. Flatten the
top so it’s less round. With a sharp knife, make thin cuts across the top every 10cm to show the
filling and allow steam to escape.
8. Chill the finished wreath in the fridge for at least 30 minutes before baking, as the pastry cooks better when it’s cold. This can be made several hours ahead, covered and chilled, then cooked
straight from the fridge. Preheat the oven to 180°C/gas mark 4.
9. Bake in the oven for 30 to 40 minutes, until the pastry is golden brown. Allow to sit for 5 minutes
before carefully transferring to a serving plate.
10. Serve with the wine and thyme gravy and a dish of cranberry sauce. Garnish with fresh sage leaves and fresh cranberries.