Ingredients:
1x block of ready made puff pastry
3 handfulls of fresh spinach
2 roasted red peppers
1/3 truckle of
Snowdonia smoked cheddar
1/3 truckle of
Snowdonia Red Storm Red Leicester
1/3 truckle of
Caws Cenarth leek cheese
1 egg
4 cherry tomatoes
Method
1. Roll out the pastry into a large circle. Create a 2 inch diameter hole in the centre.
2. Place the spinach, peppers and cheese equally around the circle (allow inch from the centre hole and enough space around the outside to fold the pastry over the top)
3. From the filling to the outside of the pastry circkle, cut the pastry in 1 inch strips away from the centre of the circle.
4. Fold every other strip over the filling and press into the 1 inch of pastry at the centre hole firmly.
5. Twist the remaining strips of pastry around the outside of the wreath in a clockwise direction. Use the pastry removed from the centre to create a pastry bow and affix to the top or bottom of the wreath.
6. Cut the cherry tomatoes in half and place on the inside ring of pastry to tidy those edges.
7. Wash with an egg wash.
8. Place in a preheated oven (200*c) and cook for 25 minutes or until golden brown.
9. Garnish with sprigs of fresh rosemary.
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