Pea-lentiful Tree
INGREDIENTS
- 2 sheets or store-bought puff pastry
- 2 tubs of LEON Pea-Lentiful Dip
- 1 egg, beaten (or 3-4 tbsp plant-based milk)
- Pomegranate seeds, to serve
- Dill, to serve (optional)
METHOD
- Preheat your oven to 190°C.
- Unroll one sheet of puff pastry – don’t remove the parchment backing paper, place it all on top of a baking tray.
- Spread 1 tub of Pea-lentiful dip all over, don’t worry if it doesn’t go all the way to the edges.
- Unfold the second sheet of puff pastry and place on top of the first sheet of puff pastry. Press gently to seal the two sheets together.
- Cut out puff pastry in the shape of a Christmas tree. Reserve the extra pieces.
- Using a pizza cutter or a sharp knife, cut slits on both sides of the tree spacing them about 1.5 cm apart, leaving the centre intact.
- Twist each strip of pastry twice or three times, pressing the ends into the baking sheet. Repeat with the puff pastry leftovers and place on a different baking sheet.
- Brush pastry with your beaten egg or plant-based milk.
- Bake for 25-30 minutes until golden. Allow to cool slightly and sprinkle over some pomegranate seeds and dill fronds, enjoy as a pull-apart appetizer!
This veggie recipe (serves 4) as a starter and can be made vegan by swapping out the egg wash for plant-based milk.
