Christmas stuffing, brie & cranberry wreath

Step 1

Preheat the oven to 200 degrees Celsius. Take the puff pastry out of the fridge to warm up to room temperature. 

Step 2

First, to make the stuffing, lightly cut into the sausage skins and peel them off the sausages. Blend the bread until breadcrumbs are formed. Finely dice the onion. Crush the garlic. Add the sausages, onion and garlic into a mixing bowl with the breadcrumbs, mixed herbs, generous seasoning of salt & pepper, and 1 egg. Keeping one hand clean, use the other hand to squeeze and mix the ingredients to form a dough-like paste. 

Step 3

On a large, flat baking tray, add a sheet of parchment paper and place a small bowl in the centre. Carefully unroll the pastry. Cut in half lengthways so you have 2 long pieces. Then cut diagonally to create large, long triangles. 

Step 4

Please the triangles on the baking tray, with the shorter base of the triangle on the edge of the bowl, with the triangles facing out like a star.  

Once you have your fillings ready, it’s time to pre heat your oven to 180-200 degrees Celsius, or gas mark 5/6.

Step 5

Spread the cranberry sauce around the inner ring. Take small balls of the pork stuffing mixture and press down over the cranberry sauce ring (you won’t use all of it, so I baked the leftover stuffing and popped it in the fridge for the next day). Add slices of brie around the ring on top of the stuffing. 

Step 6

Add some salt around the ring. Turn each ‘point’ of the triangle over the filling to create the ‘wreath’. Remove the bowl from the centre. 

Press each ‘point’ of the triangles into the pastry on the base of the tray to make them stick together. Brush the pastry with a beaten egg and sprinkle with salt and pepper.

Step 7

For extra ‘wow’ factor, cut a bow out of the leftover pastry and add to the baking tray, also brushed with beaten egg. Bake for 20-25 mins until golden brown and crispy.