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Sausage and Camembert Christmas Wreath
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The perfect Christmas party centrepiece. Camembert baked to perfection topped with honey, thyme, rosemary, garlic, and fresh cranberries. Surrounded by flaky puff pastry and sausage twists delicious dipped in the molten cheese.Ingredients
Method
Ingredients
- 2x400g large puff pastry sheets
- 375g sausages (casing removed) or sausage meat
- 1 tsp Bart thyme
- ¼ tsp Bart ground nutmeg
- 250g round Camembert
- 1 egg beaten, or 3 tbsp of milk
- 1 tbsp honey
- 1 tbsp Bart chopped garlic
- ½ tsp Bart rosemary
- Handful fresh cranberries
- 2 tsp olive oil
Method
1. Add the sausage meat to a mixing bowl along with ½ a tsp of thyme and the nutmeg. Mix thoroughly using your hands. Set aside.
2. Preheat the oven to 220C/200C fan.
3. Unroll the pastry sheets. Take a large dinner plate and cut out 2 large circles with the pastry.
4. Take one of the pastry sheets and place the Camembert in the centre of the circle. Use a knife to cut a hole in the pastry the size of the Camembert. Place the excess pastry in the fridge for use another time.
5. Line a large baking tray with baking parchment. Place the pastry sheet without the hole in the centre onto the tray. Place the Camembert in the centre of the pastry.
6. Spread the sausage meat evenly around the edge of the camembert. Cover with the other pastry sheet fitting the hole neatly around the Camembert.
7. Slice 3cm strips of pastry starting 0.5cm from the edge of the cheese. Twist each strip to make mini pastry twists. Brush the pastry all over with egg wash or milk.
8. Slice some slits into the top of the Camembert and press in the garlic. Drizzle over the honey and sprinkle over the remaining thyme and rosemary. Top with the fresh cranberries and drizzle with the olive oil.
9. Bake for 25-30 minutes, or until the pastry is golden.
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