Chestnut & Cranberry Xmas Ring

Method

• step 1

  Preheat the oven to 200C / Gas 6 / fan oven 180C

• step 2

  a) Cut a 23cm / 9in circle from a piece of non-stick baking parchment. Cut a 13cm / 5in circle from the middle, to make a ring shape (use a desert plate and saucer as guides if necessary). Make 1cm deep cuts, spaced 3cm / 5 in apart, all the way around the inside and outside edges of the ring.

• step 3

  b) Brush a 12 Litre / 2 pint non-stick ring mould with oil and use the paper ring to line the base. Brush with a little more oil.

• step 4

  a) Heat half the butter (25g) and 1 tablespoon of the oil in a large frying pan until the butter is foaming.

• step 5

  b) Gently fry the Onion, Leek, and Garlic for 3-5 minutes, stirring occasionally, until softened

• step 6

  c) Place the chestnuts in a food processor and process until most are finely chopped but some slightly larger pieces remain.

• step 7

  a) Transfer the onion mixture to a large mixing bowl

• step 8

  b) Return the pan to the heat and melt the remaining butter (25g) and oil (1tbsp)

• step 9

  c) Add the chestnuts and cook for 5 minutes, stirring continuously, until lightly browned

• step 10

  a) Tip the chestnuts into the bowl with the onion mixture and stir in almost all the cranberries, reserving some for decoration, the breadcrumbs, parsley, thyme, rosemary, eggs, grated apples and plenty of seasoning. Mix well

• step 11

  b) Spoon half the mixture into the prepared tin, pressing it down with the back of a spoon.

• step 12

  c) Dot with pieces of cheese then cover with the remaining chestnut mixture.

• step 13

  a) Bake for 40-45 minutes until the ring is lightly browned and starting to come away from the sides of the tin.

• step 14

  b) Allow to cool in the tin for 5 minutes. Oil a baking sheet

• step 15

  c) Loosen the edges with a round bladed knife and turn out onto an oiled baking sheet

• step 16

  d) Discard the Lining paper and leave the chestnut ring to cool for 1 hour until cold.

• step 17

  a) Unroll one pack of pastry onto a lightly flowered surface. Using a sharp knife cut out 2x20cm strips reserving the leftover pastry.

• step 18

  b) Arrange the pastry strips over the chestnut ring, tucking in the edges with a round bladed knife as you go.

• step 19

  a) Re-roll the reserved pastry (Cook tip 2) to about 2mm thick. Cut leaf shapes from the pastry and mark on veins with a knife.

• step 20

  b) Brush the pastry strips with egg yolk (Cook tip 1). Then attach the pastry leaves, curling and overlapping them to form a number of flower shapes spaced evenly around the ring.

• step 21

  c) Shape several small balls of pastry and attach three to the centre of each flower with a dab of the egg yolk. (Cover and chill the remaining egg glaze)

• step 22

  d) Cover with cling film and chill for at least 45minutes.

• step 23

  a) Preheat the oven to 200C / Gas 6 / fan oven 180C

• step 24

  b) Brush the pastry decorations carefully with the reserved egg yolk.

• step 25

  c) Bake for 40-45minutes until the pastry is risen and golden brown. If necessary cover the top of the ring with foil if it begins to over-brown before the sides are cooked.

• step 26

  a) Remove from the oven and slide gently onto a warmed serving plate.

• step 27

  b) Garnish the ring with the remaining cranberries, the extra rosemary sprigs and the bay leaves.

• step 28

  c) Serve with a rich sherry gravy and vegetables of your choice.