Shallot Puff Pastry Crown

Instructions

1. In a large pot saute the shallots in the olive oil and butter with the garlic & thyme until soft. You can take your time with this step.

2. Once the shallots are soft season with salt and pepper.

3. Now add the balsamic vinegar, wine and season with black pepper, then cook gently until the mixture thickens and the liquid disappears.

4. Spoon into a bowl to cool.

5. Add the paprika and chilli flakes to the hummus and mix well.

6. You can add more or less chilli flakes to suit your tastes.

7. Set aside.

8. Preheat the oven to 200c/180c fan/400f/gas mark 6.

9. Cover a large baking sheet with non-stick baking paper.

10. Unroll your puff pastry (if you are using ready-rolled puff pastry or roll it out if you are using a block of pastry).

11. The ready-rolled puff pastry is not square, so cut a thick slice from either end and attach to the top, by setting it above the middle piece and rub into it with a clean finger. I slightly wet the edge of the original piece first with water.

12. Now you have more of a square piece of pastry, use a large dinner plate to mark a circle, then cut it with a knife. This is the base of your crown. Keep any excess for decoration.

13. Mark a border (don't cut through it around the edge of the circle, about 1 cm in width or the width of your finger).

14. Gently fold up the edge all the way around to make a little wall.

15. Now place a bowl in the centre of the pastry circle (my bowl is 15 cm/ 5 1/2 inches across the middle, which was a good size) and press it gently to give a circular outline. Do not cut through the pastry, you are just giving yourself a guideline.

16. Cut across the middle of that inner circle (up to the border you just marked wit the bowl) straight up and down, then a cut through sideways, then two diagonal cuts, until you have what looks like a star a child may draw out of lines.

17. Spread the outer circle with a thick layer of the flavoured hummus. You should use most if not all of it.

18. Now add a thick layer of the cooled shallot mixture over the hummus,

19. Next, from the middle, slightly stretch each triangle and pull over the filling and tuck under the edge of the pastry and press to secure.

20. Carry on folding over the triangles and securing them.

21. Use some of the excess pastry to make jewels (balls) and stick them on the crown as decoration.

22. Brush the pastry with olive oil, being careful not to knock the jewels off.