Meat Free Christmas Tree

To make the filling, melt the butter in a pan, when foaming add the leek and saute for 8-10 minutes until they’re creamy, soft and caramelized. Season with salt & pepper.

Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.

Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.

Put your filling down the middle, a narrow dollop at the top and getting a little wider as you add filling to the bottom of your pastry.

Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.

Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.

Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.

Serve with delicious hasselback potatoes and roast sprouts!

Enjoy!