Filling

• 2 tbsp olive oil
• 1 large or 2 smaller shallots (finely chopped)
• 3 large garlic cloves (minced)
• 2 tbsp tomato paste
• 1 tsp thyme (fresh or dried)
• ½ tsp rosemary (fresh or dried, finely chopped)
• 10 sage leaves (finely chopped)
• ½ tsp fennel seeds (finely ground)
• 12.3 oz / 350 g brown button mushrooms (cleaned and finely chopped with a knife or food processor)
• 2 x Thick-Cut Filet (finely chopped)
• ¼ cup / 20 g dried cranberries (roughly chopped)  
• ½ tsp salt
• ⅛ tsp cracked black pepper
• 4 tbsp light soy sauce
• 2 tbsp cognac or whiskey
• ⅓ cup / 70 g panko breadcrumbs
• 1 tbsp mustard

“Egg Wash”

• 2 tbsp plant-based milk
• 1 tbsp maple syrup
• 1 tbsp oil (sunflower, olive, or vegetable)

Wreath

• Plain flour (for flouring the surface)
• 1 sheet of store-bought puff pastry
• 1 tbsp sesame seeds (white or black)

Cook the Filling

1. Heat olive oil in a large nonstick pan over medium heat.
2. Add finely chopped shallots, and cook for 2-3 minutes before adding minced garlic.
3. After a minute, add thyme, rosemary, sage, fennel seeds, and tomato paste. Fry it for 2-3 minutes to caramelize the tomato paste slightly. Mix constantly to prevent burning.  
4. Add finely chopped mushrooms, Thick-Cut filet, and dried cranberries to the pan and mix well.
5. Season with salt and pepper, and cook for 5-7 minutes, until the mushrooms release moisture, and the mixture has shrunk in volume slightly.
6. Deglaze the pan with soy sauce and whisky. Cook for another 1-2 minutes.
7. Transfer the mixture to a bowl. Add panko breadcrumbs and mustard. Mix well and let cool down completely before assembling.  

Shape the Wreath  

1. Roll out the sheet of puff pastry on a lightly floured surface, and cut it in half lengthwise.
2. Divide the filling evenly between the two halves of the pastry. Place the filling in the middle of the pastry and shape it into a long log with your hands, pushing down and making sure the edges of the pastry stay as clean as possible.
3. Fold one side of the pastry over the filling and gently roll it over to close it, pushing the edges together. Repeat with the second log.
4. Transfer the logs to a large parchment-lined baking tray, seam side down.
5. Bring both ends of one log together and pinch to create a circle. Cut 1.2 inches / 3 cm wide sections into the wreath, leaving the inner 0.4 inches / 1 cm of the log intact (cutting ⅔ of the way). Feather out the wreath by gently twisting individual sections upwards. Repeat with the remaining log.
6. Cover with cling film, and place in the fridge while the oven preheats.

Bake the Wreath

1. Preheat the oven to 185°C/365°F.
2. Make the “egg wash” by combining maple syrup, plant-based milk, and oil.
3. Brush both wreaths with the ‘’egg wash’’ and sprinkle with sesame seeds.
4. Place in the oven and bake for 40-45 minutes, until golden.
5. Once you are happy with the colour, remove the tray from the oven and let the wreaths cool down slightly before transferring them to two round serving plates.
6. Serve with cranberry sauce, chutney, or mustard dipping sauce.