Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Boursin and roast veg croissant wreath
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8
Ingredients
- 750g sweet potatoes, peeled and cut into chunks
- 2 red onions, cut into wedges
- 1 red pepper, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 x 150g packs Boursin Garlic & Herbs
- 8 pieces (each pack has 6 pieces, so bake the rest to eat separately) croissant dough
- 2-3 tbsp cranberry sauce, to serve
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Toss the sweet potatoes, red onions and pepper with 1 tbsp olive oil and plenty of seasoning. Tip onto a baking tray and roast for 35-45 minutes or until tender, and golden around the edges. Cool.
- STEP 2
Mix the Boursin to loosen the texture a little.
- STEP 3
Unroll the cartons of croissant dough and cut through the perforations until you have 8 dough triangles. Line the largest baking sheet you have with baking paper and arrange the triangles in an overlapping circle so the long, pointed ends make a star shape.
- STEP 4
Pile up the sweet potatoes, onions and pepper in a ring on top of the overlapping pastry, and dollop the Boursin on top. Pull each triangle of pastry over the filling, then fold the pointed ends back on themselves.
- STEP 5
Bake for 25-30 minutes or until golden. While the wreath is cooking, gently warm the cranberry sauce. To serve, spoon the sauce over the wreath in little dollops.
