This puff pastry sharing wheel has become one of my Christmas signatures! Made only in December for a festive drinks gathering with friends. Its such a perfect sharing canape as you can tailor it to your favourite flavours, those flavours of your guests or to suit any dietary requirement. I like to make this vegetarian as the rest of Christmas tends to be meat themed . Its such a pretty centre piece to the table – eye catching and head turning! The best part is that its barely cooking – I’d call it an assembly job!
Glass of cold Champagne in hand, buttery puff pastry really is the most ideal pairing and always will be in my eyes!
- 1 block puff pastry (I always end up with leftover pastry when I make this so I make a set of Palmiers here to match. Same process really just a different shape)
- 1 egg, beaten
- Fillings of choice, some combination suggestions below: Be careful here with your choices, you’re not making a pizza. It can’t be too ‘full’ or bulky. Chop finely and scatter scarcely, hence why punchy flavours work better!
Green pesto, feta, sun dried tomatoes, cumin seeds
Red pesto, sun dried tomatoes, goats cheese, chopped dill
Olive tapenade, feta, sun dried tomatoes, fresh basil, fennel seeds
Pesto, anchovies, capers, crumbled mozzarella, basil
- Half the pastry block and roll out each on a floured surface into circles around 30cm diameter. Use a plate as a cutter to cut around to form a nice neat circle.
- Place one circle on a baking sheet on a baking tray. Onto this circle add your toppings! Start with your pesto base and then scatter over the toppings and herbs making finely chopped/small pieces and scattering evenly. You can work up to the edges, but leave a 1cm border or so.
- Brush the 1cm border with a little egg wash.
- Take your second circle of pastry and place on top, and then gently press down so that it snugly hugs the fillings underneath and is sealed at the edges where you’ve egg washed.
- Next take a small upturned egg cup and place it in the middle gently, not enough to cut through. Working outwards, cut thin strips so that they are still attached at the centre.
- Take each strip and gently twist like a cheese straw and press down onto the tray at the end to keep it unfolding again. You’ll know here if you’ve packed it too full or cut your pieces too big as they will pop out everywhere!
- Continue all the way round and once done, remove the egg cup.
- Place in the fridge to chill for 20 minutes, preheat the oven to 200°C.
- When ready to cook, remove from the fridge, egg wash over generously so its gets a wonderful golden shine and then scatter over sesame, nigella or any seed of choice that suits your filling if desired.
- Bake for about 20 minutes, checking regularly until golden and puffed!
- Remove from the oven and leave to cool a little before serving but nicest served warm (avoid burning anyones mouths with molten cheese!)
You can remove the centre circle puff where the egg cup marked (eat it..) and then pop a nice dipping sauce in the middle in a dish. The idea is the guests ‘tear and share’…and dip if desired!