Step 1

To make the filling, melt the butter in a pan, when foaming add the leek and saute for 8-10 minutes until they’re creamy, soft and caramelised. Season with salt & pepper.

Step 2

Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.

Step 3

Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.

Step 4

Put your filling down the middle, a narrow dollop at the top and getting a little wider as you add filling to the bottom of your pastry.

Step 5

Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.

Step 6

Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.

Step 7

Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.

Step 8

Serve with delicious hasselback potatoes and roast sprouts!

Step 9

Enjoy!