Name: Boursin and roast veg croissant wreath
Total time: 1 h 45 min
Yield: Serves 8
Ingredients: 750g sweet potatoes, peeled and cut into chunks; 2 red onions, cut into wedges; 1 red pepper, cut into bite-sized pieces; 1 tbsp olive oil; 2 x 150g packs Boursin Garlic & Herbs; 8 pieces (each pack has 6 pieces, so bake the rest to eat separately) croissant dough; 2-3 tbsp cranberry sauce, to serve

750g sweet potatoes
peeled and cut into chunks
2 red onions
cut into wedges
1 red pepper
cut into bite-sized pieces
1 tbsp olive oil
2 x 150g packs Boursin Garlic & Herbs
8 pieces (each pack has 6 pieces, so bake the rest to eat separately) croissant dough
2-3 tbsp cranberry sauce
to serve

Method

step 1
Heat the oven to 190C/fan 170C/gas 5. Toss the sweet potatoes, red onions and pepper with 1 tbsp olive oil and plenty of seasoning. Tip onto a baking tray and roast for 35-45 minutes or until tender, and golden around the edges. Cool.
step 2
Mix the Boursin to loosen the texture a little.
step 3
Unroll the cartons of croissant dough and cut through the perforations until you have 8 dough triangles. Line the largest baking sheet you have with baking paper and arrange the triangles in an overlapping circle so the long, pointed ends make a star shape.
step 4
Pile up the sweet potatoes, onions and pepper in a ring on top of the overlapping pastry, and dollop the Boursin on top. Pull each triangle of pastry over the filling, then fold the pointed ends back on themselves.
step 5
Bake for 25-30 minutes or until golden. While the wreath is cooking, gently warm the cranberry sauce. To serve, spoon the sauce over the wreath in little dollops.