Festive Christmas Tree
by Colne Life magazine
Spiced cabbage, beetroot and apple in golden puff pastry, topped with pomegranate and feta
Ingredients
- 1 pack of Mash Direct
- Red Cabbage & Beetroot
- 1 red apple, grated
- 1 tablespoon Moroccan seasoning
- 2 x 375g packet puff pastry (2 sheets, ready rolled)
- A little flour, for dusting
- 1 egg, whisked
For the topping
- 50g pomegranate seeds
- 50g Feta cheese, crumbled
- 2 tablespoons honey
- 1 tablespoon fresh
- coriander, chopped
- 1 tub of Moroccan-style houmous to serve
Method
- Preheat oven to 200 °C (Fan 180 °C) Gas mark 6.
- Lay one sheet of puff pastry onto a lightly floured baking tray.
- Arrange the Mash Direct Red Cabbage & Beetroot and grated apple onto the pastry (in a large triangular shape). Sprinkle with Moroccan seasoning.
- Egg wash the edges.
- Place the second pastry sheet on top and press to seal.
- Cut into a large triangular shape to create a Christmas tree shape. Now, starting at the top, cut into the triangle at 2-inch intervals on both sides.
- Cut further into the tree as you work your way down to the bottom. Remove 2 strips of pastry at the bottom of the tree, creating a trunk in the centre.
- Twist each piece of pastry and brush with egg wash.
- Place the baking tray into a hot oven and bake for 25 – 30 minutes until crisp and golden.
- Sprinkle with pomegranate seeds, feta cheese, coriander and drizzle with honey. Serve with houmous.
Why not also try our Antipasto Christmas Tree?
Find more delicious recipes from Mashdirect.com
ColneLife Winter 25/26
