INGREDIENTS
500g good-quality pork sausagemeat
1 small onion, finely chopped
1 tsp dried sage
½ tsp dried thyme
1 tsp Dijon mustard
75g dried cranberries
100g Brie, cut into small pieces
2 sheets ready-rolled puff pastry
1 egg, beaten
2 tbsp cranberry sauce
A little flour, for dusting
Fresh rosemary and extra cranberries, to decorate
METHOD
- Heat the oven to 200°C/180°C fan/Gas 6. Line a large baking try with baking parchment.
- Mix the sausagemeat with the onion, sage, thyme, mustard and dried cranberries. Season with salt and pepper.
- Unroll the pastry and cut each sheet into long triangles. Arrange the triangles in a circle on the baking tray, with the pointed ends facing outwards and the wide ends overlapping to form a ring.
- Spoon the sausagemeat mixture around the wide part of the pastry, then scatter over the Brie.
- Fold the pointed ends of pastry over the filling and tuck them underneath the inner edge of the wreath.
- Brush with beaten egg and bake for 30-35 minutes, until golden brown and cooked through.
- Warm the cranberry sauce very slightly and drizzle or dot it over the wreath. Decorate with rosemary and a few extra cranberries before serving.
This would make a lovely Christmas buffet or Boxing Day sharing dish. It looks impressive but is actually quite straightforward to make.