Ingredients

  • 1 Camembert¬†
  • 1 pack of puff pastry (400g)
  • 300g sausage meat
  • 2 tbsp chutney
  • 1/2 tsp nutmeg
  • 1 egg
  • 1 tsp caraway seeds
  • 1 tbsp cranberry sauce to serve

CAMENBERT SAUSAGE ROLL WREATH

Prep time: 15 mins. Cook time: 30 mins.

The only festive wreath you need. This lasted approximately 10 minutes in my house. It is every bit as good as it looks. Enjoy.

Method

In a bowl combine the sausage meat, nutmeg & chutney of your choice (I used onion & apple as I like the sweetness with the Camembert), add some salt and pepper and combine using a spoon (or hands).

Roll out the puff pastry so its about 30cm wide and 20cm tall. Slice in half (to get two 30 x 10 strips).

Evenly divide the sausage mix between the two strips and roll each one into a long sausage roll.

Place the Camembert on some baking paper on a baking tray. Lay the sausage rolls around the cheese and join at one end (you may need to trim one length). Whisk the egg in a dish and brush the pastry.

Slice the roll in to individual pieces but leave it joined at one end (so you can tear them off). Sprinkle with caraway seeds.  Leave to chill for about 10 minutes or until you’re ready to serve.

Preheat the oven to 200C. Bake for 30 mins.

Allow to stand for 5 minutes, Slice the top off the cheese and swirl in the cranberry sauce before serving.