Sweet potato, chestnut and kale Christmas wreath

  • Prep: 30m
  • Cook: 1hr
  • Serves: 4

Whether veggie or carnivore you will totally love this plant-based dish. The filling is packed with gorgeous seasonal flavours and it’s perfect paired with indulgent flaky puff pastry. It makes a fabulous Christmas main with lots of rosemary roast potatoes, maple Brussels sprouts and cranberry sauce.


  1. In a small bowl mix together the milled flaxseeds with the water and leave it onto one side for 5-10 minutes until it becomes gloopy.
  2. Place the chopped sweet potatoes, onion and garlic cloves into a roasting tray with a glue of olive oil, salt and pepper. Roast in the oven for 25-30 minutes until the sweet potatoes are soft. In a frying pan add another glut of olive oil and cook the mushroom for 5 minutes until soft, add the kale in and cook for another 2-3 minutes until it has wilted. Leave the pan onto one side.
  3. Once the roasted vegetables are cooked put them in food processor (except the garlic cloves) with the mushrooms, kale and chestnuts. Pop the cooked garlic out of their skins and add them in. Finally add in the flax “egg”, the rosemary and the thyme a pinch of salt and black pepper.
  4. Process until the mixture is fairly smooth. You should have a gloopy and thick kind of consistency. Dust your rolling surface with some flour. Roll out the puff pastry. Cut out a long rectangle, about 90cm length x 20cm width.
  5. Spread the “sausage” mixture all the way along on the pastry strip. Roll it and shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little almond milk to stick the two ends together. Using a very sharp knife cut about 12-13 sausage rolls, leaving the inner circle of pastry connected, creating a wreath shape. Use the almond milk to brush the whole wreath.
  6. Place it in the oven at 180C for about 25-30 minutes until golden brown and flaky.
  7. It’s best to serve it straight away while still warm.


All to be sourced organic where possible

  • 1 roll of puff pastry
  • 1 tbsp of olive oil
  • 1 small red or white onion, cut into quarters
  • 4 clove of garlic, unpeeled
  • 75g mushrooms, roughly chopped
  • 1 tbsp of dried thyme
  • 1 tbsp of rosemary
  • 1/2 teaspoon of salt
  • 2 small sweet potatoes, cut into bite size pieces
  • 1 pouch of cooked chestnuts (180g)
  • 65g kale, de-stemmed and washed
  • Salt & pepper for seasoning
  • For the flax egg:
  • 1 tbsp of milled flaxseed + 3 tablespoons of water
  • About 2 tbsp of almond milk to brush the pastry.
Happy Skin Kitchen

Happy Skin Kitchen

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