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Chicken and roast pumpkin pastry wreath recipe
Chicken and roast pumpkin pastry wreath recipe
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Prep Time:
90 minutes
Cook Time:
85 minutes
Total Time:
175 minutes
Hearty Christmas main: Chicken, pumpkin, tomato, ricotta stuffing - a tasty ham and turkey alternative.
Ingredients:
  • 800g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 1 red onion, cut into thin wedges
  • 27.30 gm olive oil
  • 400g Free Range Chicken Breast
  • 300g fresh ricotta
  • 1 cup firmly packed combined fresh basil and parsley leaves, finely chopped
  • 40.00 ml pine nuts, toasted
  • 1 tsp finely grated lemon rind
  • 1 garlic clove, crushed
  • 80g (1/2 cup) sundried tomato halves, drained
  • 1 egg
  • 445g packet Carême shortcrust pastry, just thawed
  • Plain flour, to dust
  • Mixed or white sesame seeds, to sprinkle
  • Tomato relish, to serve (optional)
Instructions:
  • Preheat the oven to 210C/190C fan forced. Line a large baking tray with baking paper, then arrange the pumpkin and onion on it. Drizzle with 1 tablespoon of oil and season. Roast for 25-30 minutes, turning halfway to ensure even cooking, until golden and tender. Let it cool for 10 minutes, then transfer to a tray lined with paper towel to absorb any excess liquid before serving.
  • In a frying pan over medium heat, heat the remaining 1/2 tablespoon of oil. Season the chicken and cook for 10 minutes until golden (chicken will not be fully cooked). Let it cool, then cut into 3cm pieces and set aside on a paper towel-lined plate to drain.
  • Mix together ricotta, fragrant herbs, crunchy pine nuts, zesty lemon rind, and garlic in a bowl. Season with salt and pepper. Fold in the chicken and tomatoes with the pumpkin mixture, gently tossing until everything is well combined.
  • In a bowl, whisk 1 egg with 1 tsp water. Lay the pastry sheet on a floured sheet of baking paper with the long side facing you. Spread ricotta mixture down the center lengthwise in a 9cm-wide strip. Top with pumpkin mixture. Brush edges with egg. Fold over pastry to enclose filling, roll tightly, and chill in the fridge for 15 minutes. Brush the inside of short ends with egg, then join the ends to form a circle, pressing to seal. Chill in the fridge for another 15 minutes before baking.
  • Transfer the wreath onto a large baking tray lined with parchment paper. Brush it with egg wash, score the top with a small sharp knife, and sprinkle sesame seeds on top. Bake for 40-45 minutes until golden and fully cooked. Allow to cool on the tray for 15 minutes before transferring to a serving platter. Serve with tomato relish if desired.

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