Festive Wreath With Chicken Breasts, Mushrooms and Sun-Dried Tomatoes
1 large package puff pastry- 2 crusts (800 g)
250 grams mushrooms, cleaned, washed and cut into large pieces
2 cups cooked chicken breasts (or turkey, chicken or 1 cup /2 dried tomatoes, pre-soaked in olive oil, a pinch of basil (and a clove of
1/2 cup olives, sliced into large pieces
1/2 cup mayonnaise
1/4 cup walnuts, chopped
1/2 teaspoon salt
1 egg white, lightly beaten
Preheat the oven to 400F-420F (200C-220C).
Stew the mushrooms and heavy cream on medium heat for about 10 minutes or until cream is almost over and leave to cool.
Once the mushrooms are already cooled, mix all ingredients, except puff pastry and egg white and leave to cool.
Using a sharp knife, cut puff pastry into 4 equal squares and then into triangles - 8 triangles for each crust.
Take 8 triangles and arrange the wide ends in the center in a circle on your baking sheet or dish in which the wreath will be baked.
Take the remaining 8 triangles and line up the wide ends to the wide ends of the first 8 triangles. The points of the second 8 triangles should face the center of the circle.
Spoon the chicken mixture in a circle, where the wide ends meet.
Weave the dough - outside pieces first, tucking the ends of the triangle underneath the chicken mixture.
Weave the inside pieces also, , tucking the ends underneath the wreath.
Brush over the pastry wreath with the lightly beaten egg white.
There will be portions of the chicken mixture visible which is fine – that will not be fall apart while baking :) and afterwards it’s looking very tasty.
Bake in preheated to 400F-420F (200C-220C) oven for about 25-30 minutes or until golden brown.
Remove from oven and cool well before moving the wreath.