Party Wreath

I made this yesterday exactly as written plus 1 potato. Delicious. Do not I undercook the potatoes; mine were a little too hard and the texture of the stuffing would benefit from a fluffier softer texture. It was easier than expected but not as pretty. Chilling the stuffed pastry ring after cutting but before trying to rearrange the layers might help with the extra handling that softens the dough and makes it harder to work with.

Would someone be able to comment as to how much of this could be done in advance, as well as how far in advance? Thanks!

I absolutely love this recipe! Made it once as written. Second time I added 1/2 cup of cooked and drained red lentils to add protein. I’m finding the baking time is much longer than stated.

Followed the recipe as written and found it to be a bit dry and not as flavorful as I'd hoped. The filling tasted balanced before cooking but mellowed out too much for my taste in the fished dish. If I made it again I would likely do 1.5x the spices and salt, and perhaps add some more oil and some of the potato cooking liquid to the filling. Might also adjust potato/pea ratio as others have suggested to include sightly more potato than recipe as written.

Delicious! I tripled the potatoes and it turned out great. I made the puffy pastry from a King Arthur recipe.

This is absolutely delicious, but with coriander instead of mint. Cilantro for the yanks. Works well with any type of pastry or dough too. Have used pizza dough and British meat pie style butter crust and both are fine, just need to adjust cooking times. Actually prefer the butter crust.

Do the whole thing in the oven add seeds near the end

A bit fiddly but really tasty!

I've made this several times and love it every time, especially with a spicy green chutney, and then you can control the spice for others who may not prefer it.

Absolutely delicious, hit at Christmas Brunch! Some tips and notes: - Previous posts included video links for rolling which this inexperienced wreath-maker found helpful - As with others, I increased my potato quantity. I used 4 small Yukon golds and had plenty of filling - I briefly sautéed together the Serrano and ginger and added a small diced shallot before puréeing the mixture in my food pro - Some asked about using whole spices vs grinding them. I kept mine whole and they were lovely.

Took this to a Swedish Julbord party. Halved ingredients except potato and it fit nicely in the Pepperidge Farm smaller sized sheets. I wished I had kept the original spice measurements but I was worried about northern Wisconsin palates. It was fantastic looking and had a pleasant warm spice. I served it with a yogurt mint sauce and a mango chutney. It was a huge hit .

Make sure the potato filling is cool before putting it on the pastry. My filling was too warm and the pastry became gluey while trying to form the tube. Still tasted delicious but the presentation wasn't pretty.

I made this before going the the Newmans where I volunteered to make an appetizer. Beautiful presentation. Should look up the chutneys next time to accompany it.

This was a huge hit at a party I attended recently. It is spicy (and I love heat!) so I also recommend cutting the spice in half. I also doubled the potato and cut the pea measurements in half and it was delicious. I also cut the potatoes into small rice before boiling and slightly mashed into the filling which had a more uniform texture. The wreath was still warm 1 hour after baking and kept for my whole drive to the party! Highly recommend!

This is one of those dishes that makes mediocre cooks (like me!) look fab! Brought it to a potluck and it was a big hit! My wreath wasn’t as even and pretty as the photo but still looked pretty cool. Another great vegan recipe! I used oat milk in last step and Pepperidge Farm puff pastry is vegan. After reading others’ notes I used 2 potatoes & that seemed right.