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Christmas stuffing, brie & cranberry wreath

This edible Christmas wreath recipe is a great, low cost party sharer for your Big Lunch (and is surprisingly easy to make).

Lauren (from The Starving Student)

Meet Lauren

This moreish party sharer was kindly provided by Lauren (@laurenleyva).

“If you want to impress a Christmas party, this is the recipe you need. The flavours are so reminiscent of Christmas, and makes the house smell soooo good. I also added a pastry bow on top to make the wreath look extra special. I use ready-made pastry but if you can make your own puff pastry, go for it… extra brownie points for you!”


Recipe makes 1 wreath (serves 10-12 bite size pieces) 

Stars gif transparent background

  • 3 tbsp cranberry sauce 
  • 175g brie 
  • 2 garlic cloves 
  • 1 small red onion 
  • 6 pork sausages (or vegan sausages) 
  • 2 slices bread 
  • Salt & pepper 
  • 2 eggs 
  • 1 tsp mixed herbs 
  • 1 x 320g roll of pre-made puff pastry 
  • Handful of fresh rosemary (decoration) 


Brie, stuffing and cranberry wreath up close with rosemary on top.
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
Clear upside down bowl with pastry triangles arranged around the outside in a star shape

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

Folding up pastry triangles over the cranberry sauce, stuffing and brie to form a wreath shape

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. 

Follow Lauren on social media

Follow Lauren on Instagram to find more of her recipes. She creates a wide range of meat, fish, vegetarian & vegan recipes that are easy on the budget, don’t require a fancy kitchen and avoid food waste where possible!

An older woman gives a young girl a mince pie - they're both smiling and wrapped up warm. You can see a table full of delicious festive food.

Serve this at a Big Lunch at Christmas

This is the perfect recipe to bring along to your Big Lunch and share with your friends, family, colleagues or community. We’ve got everything you need to host a Big Lunch at Christmas, including invitations, ice-breakers and more!

Find out more