This is by far one of my favourite Christmas savoury recipe. I promise you whether you are veggie or carnivore your will totally love this dish. The filling is packed with gorgeous seasonal flavours and it’s perfect paired with indulgent flaky puff pastry. I love serving this dish as a Christmas main with lots of rosemary roast potatoes, maple brussel sprouts and cranberry sauce. 


1 roll of puff pastry

1 tablespoon of olive oil

1 small red or white onion cut into quarters

4 clove of garlic – unpeeled 

1 cup of roughly chopped mushrooms

1 tbsp of dried thyme

1tbsp of rosemary

1/2 teaspoon of salt 

2 small sweet potato cut into bite size pieces

1 pouch of cooked chestnuts (180gr)

2 cups of destemmed and washed kale 

salt & pepper for seasoning 

for the flax egg:

1 tablespoon of milled flaxseed + 3 tablespoons of water

about 2 tablespoons of almond milk to brush the pastry.

I like it serving with cranberry sauce but even on its own it’s absolutely delicious.

In a small bowl mix together the milled flaxseeds with the water and leave it onto one side for 5-10 minutes until it becomes gloopy.

Place the chopped sweet potatoes, onion and garlic cloves into a roasting tray with a glue of olive oil, salt and pepper. Roast in the oven for 25-30 minutes until the sweet potatoes are soft. In a frying pan add another glut of olive oil and cook the mushroom for 5 minutes until soft, add the kale in and cook for another 2-3 minutes until it has wilted. Leave the pan onto one side.

One the roasted vegetables are cooked put them in food processor (except the garlic cloves) with the mushrooms and kale. Pop the cooked garlic out of their skins and add them in. Finally add in the flax “egg”, the rosemary and the thyme a pinch of salt and black pepper.Process until the mixture is fairly smooth.  You should have a gloopy and thick kind of consistency.Dust you rolling surface with some flour. Roll out the puff pastry. Cut out a long rectangle, about 90cm length x 20cm width (don’t worry it doesn’t have to be precised). Spread the “sausage” mixture all the way along on the pastry strip. Roll it and Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little almond milk to stick the two ends together.Using a very sharp knife cut about 12-13 sausage rolls, leaving the inner circle of pastry connected, creating a wreath shape .Use the almond milk to brush the whole wreath.

Place it in the oven at 180 degrees Celsius for about 25-30 minutes until golden brown and flaky.

It’s best to serve it straight away while still warm. 

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