Good Morning Lovelies, 

A few days ago, I shared with you all a sweet recipe that will be sure to delight your guests over the Easter weekend. However, before the pudding, comes the main course and that calls for something equally special! Using the freshest spring time ingredients, this wreath proves that they are not only for Christmas. 

Oh no, a lamb filled pastry wreath could become a serious rival for the pork filled ones we love in December. It will cause quite a stir if a family discussion breaks out about which one is better. 

Using simple ingredients and steps, let the battle of the celebrations commence with this lamb, pea and herb filled pastry wreath recipe that will be a pure delight on your Easter table this year lovelies…

Ingredients

Two Sheets of Ready-Rolled Puff Pastry

300g of Lamb/Vegetarian/Vegan Mince

One Small Diced Onion

Two Mined Cloves of Garlic

100g Frozen Peas

One Teaspoon of Ground Cumin

One Teaspoon of Smoked Paprika

Zest of ½ Lemon

A Handful of Chopped Fresh Mint

A Handful of Chopped Fresh Parsley

80g Crumbled Feta

One Egg (For Egg Washing)

Salt & Pepper, To Taste

Olive Oil

Tools

A Frying Pan

A Mixing Spoon

A Spatula

A Baking Tray

Baking Paper

Two Mixing Bowls

A Pastry Brush

A Fork

A Knife

Method

1. Start by taking your frying pan and adding in the olive oil. Then add in the onion and saute until soft, before adding in the garlic and the mince. Allow for it to brown well. 

2. When ready, stir in the cumin, paprika, salt, pepper, peas and lemon and leave to cook for two to three minutes. 

3. Once cooked, turn off the heat and add in the herbs and feta, before removing entirely from the cooker and allowing to cool slightly. 

4. Whilst the mixture is cooling, roll out one of the pastry sheets onto a lined baking tray. Then grab a small bowl, place it into the middle of the sheet. 

5. Using a spoon, place the cooled mixture around the bowl, leaving a 4 to 5cm border around it. 

6. After all the mixture has been placed around the bowl, remove it and place the second pastry sheet on top, pressing gently around the edges to seal the filling in.

7. Taking a knife, cut out the centre circle, before making evenly spaced cuts from the inner edge out, twisting each segment slightly to expose the filling. 

8. Grab a small mixing bowl and add the egg into it, before using a fork to beat the egg. Grab a pastry brush and wash the top of the wreath with the egg to help create a golden crust. 

9. Place the finished wreath into the oven and bake at 200°C for 20-25 minutes until it is deeply golden and puffy. 

10. When ready, remove from the oven and serve! 

This is just one way that you can enjoy this festive wreath lovelies! There are so many other Easter adaptations that you could do to make this fit everyone’s needs at your table. Whether it be adding cheese, making it a sweeter version or going back to the old school pork with a spring twist, you can do so much with this in no time.

Oh! If you want to make the wreath even prettier, you can use the wonderful Pruning Snips from Stiga to help you cut off some wonderful edible flower tops to adorn the pastry. The snips make everything so much easier to cut and have completely changed the way that me and my mum garden, so look out for them lovelies, especially if you want to make a real difference to your food garnishes!

Joey X