Party Wreath
Published Oct. 31, 2021
- Total Time
- About 1½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1medium Yukon Gold potato, peeled and halved
- 1(1-inch) piece fresh ginger, peeled
- 2serrano chiles, stemmed
- 2cups green peas (fresh or thawed frozen)
- 1tablespoon neutral oil
- 2tablespoons sesame seeds
- 1tablespoon fennel seeds
- 1teaspoon cumin seeds
- ¼cup fresh mint leaves, roughly chopped
- 1teaspoon garam masala
- Kosher salt
- Lemon juice
- All-purpose flour, for dusting
- 1(14-ounce) sheet puff pastry (fresh or thawed frozen)
- 1tablespoon milk
- Green chutney, tamarind chutney or Maggi ketchup, for serving
Nutritional analysis per serving (8 servings)
371 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 310 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 375 degrees. Boil the potato halves until tender, about 15 minutes. Drain and set aside.
- Step 2
In a food processor, grind the ginger and serrano chiles until very fine, then add the peas and grind just a little, to get a coarse mash. Tip the pea mixture into a large bowl.
- Step 3
In a small pan over medium, heat the oil and add 1 tablespoon sesame seeds, the fennel and cumin, and toast until light golden, about 1 minute. Pour into the bowl with the peas. Add the mint, garam masala and potato, and mix well, breaking up the potato. Season to taste with salt and lemon juice.
- Step 4
Working on a lightly floured sheet of parchment paper, cut the puff pastry lengthwise into two equal rectangles, and roll gently with a floured pin to flatten creases. Use your hands to squash half the pea mixture into an even snake of filling down one pastry rectangle, from one end to the other, then roll the pastry lengthwise around it to seal it into a tube, cutting off any overlapping dough and pinching the seam tightly to close. Repeat with the other pastry, then transfer the parchment to a sheet pan.
- Step 5
Join the two tubes in a circle, seam sides down. Use a knife to make cuts at an angle every ¾ inch or so, going all the way through the filling but leaving a bit of pastry still connected in the innermost circle. Pinch and turn each segment to slightly point the filling upward, opening the pieces like petals. Brush the dough tops lightly with milk and sprinkle with the remaining 1 tablespoon sesame seeds.
- Step 6
Bake for 45 minutes, or until the pastry is completely cooked through and golden brown. Serve warm or at room temperature, with green chutney, tamarind chutney or Maggi ketchup.
Private Notes
Comments
I found these two videos that look helpful. They don't use store-bought puff pastry but the shaping and cutting technique is the same. Both use scissors which sounds like a good idea. Last year we had an Indian Thanksgiving and it was so good we are doing it again, and including this recipe. I'm going to cook some extra potato just in case... https://www.youtube.com/watch?v=p6MxBLFvxqA https://www.youtube.com/watch?v=m1ZmRiDDmhQ
Made this tonight and it was delicious. I ended up boiling and mashing 3 more potatoes in salted water to balance out the flavor and spice, then added (gasp!) some powdered mashed potato that I keep around for Knish baking. I ended up with double the amount of filling so prepped 2 rings: one went into the oven and the other into the freezer.
A quick Google search indicates that Pepperidge Farm's puff pastry is vegan (you can always double-check the package though). It's also definitely something you can make at home if you're inclined to try. Puff pastry is made from flour, water, and any fat that's solid at room temperature. Butter is the most common fat that's used, but vegetable shortening or a vegan-friendly butter substitute should work just as well.
I made this, everyone loved it, will absolutely make again. One thing I’ll do differently is cut them all the way thru before baking, for ease of serving. When people tried to pick up one piece with tongs they got multiple pieces, forcing them to put it back down and cut with the tongs. Awkward for a buffet line!
A bit involved, especially if you make your own garam masala from toasted seeds (recommended), but the result is gorgeous. Everyone oohed and ahhed at the potluck. I had no mint, so substituted cilantro, and happened to have the ingredients on-hand for Samin Nosrat's Cilantro-Date Chutney, which I thought it spiced up the ring nicely - I went mild on the ring and will add full amt of spices/heat next time (will make again). I used 1 pound of potatoes (not 1 potato), which I agree may be a typo.
The ring was much easier to create than it sounded! Filling was delicious, although 2 Serranos was too much heat for my eaters. The puff pastry made the presentation very impressive, but was bland compared to filling and didn’t add much. I might make the filling again and serve with eggs. And I’ll use the tea ring technique with something else. I did add turmeric to the filling, and also, bc I could not find green chutney, made a dip from Greek yogurt, lemon juice, garlic, ginger, cilantro and mint. Very fun to try.
Advertisement