Christmas Wreath - HappyVore Veggie Patties

To make the vegan shortcrust pastry: 

• Mix all the ingredients together until you have a smooth ball of dough.
• Set aside one night in a cool place.
• When making the wreath, roll out half of the dough with a rolling pin to form a large circle. Cut out a small circle 8 cm in diameter from the center.
• Place it on the two large, pre-oiled rings and position the dough between the rings.
• With the remaining dough, roll it out and shape it into a large circle again. (Large enough to cover the entire wreath.) Set aside until ready to assemble.
• Use the leftover dough to cut out a few shapes to decorate the wreath. Set aside.

To make the plant-based béchamel sauce: 

• In a saucepan, make a roux with the butter and flour. Add the mushroom broth (warmed beforehand) and cook, stirring constantly.
• Once the béchamel sauce is cooked, adjust the seasoning, add the nutmeg, stir again, then remove from the heat and set aside until ready to assemble.

To make the stuffing: 

• Cook the shelled beans in a skillet with a little oil.
• The shelled corn should be well browned (with a nice caramelized color) but not overcooked; it should remain tender in the center.
• Transfer to a mixing bowl, then add the pre-cooked butternut squash and mushrooms, the onion confit, and the béchamel sauce.
• Add the fresh garlic (peeled and grated) and the chopped chives.
• Mix until the filling is smooth.
• Adjust the seasoning if necessary, then set aside in the refrigerator until you're ready to assemble the pie.

To install the crown: 

• Spread a first layer of filling in the pan containing the dough.
• Sprinkle with spinach leaves, then another layer of filling. Repeat this process until the filling reaches the top of the rings, alternating between spinach and filling.
• Moisten the edges of the dough, then cover with the second disc of dough.
• Press the two pieces of dough together firmly, then trim off the excess dough to create a clean, neat ring.
• Decorate with the pieces of dough cut out using cookie cutters, then bake at 175°C for 1 hour and 30 minutes.
• Let it cool before cutting into pieces.