Sausage Roll Wreath With Honey Glazed Camembert
This tear & share sausage roll wreath has crisp, flaky pastry, flavourful sausage meat & is stuffed with a honey & thyme glazed, baked camembert. It makes a fantastic festive appetizer & is perfect for sharing.
Servings: 8 People
Equipment
- Large Baking Tray
- Digital Food Probe
- Pastry Brush
Ingredients
Sausage Roll Wreath
- 320 g Ready Rolled Puff Pastry (See Notes)
- 500 g Sausage Meat
- 1 Egg Yolk
- 2 tsp Double Cream
To Assemble
- 250 g Camembert
- 1 tsp Sesame Seeds (See Notes)
- 1 tsp Poppy Seeds
Honey Glaze
- 40 g Honey
- ¼ tsp Finely Chopped Thyme
Instructions
Sausage Roll Wreath
- First, add the egg yolk & cream into a bowl & whisk together then set aside for now. This is our egg wash.
- Un roll the puff pastry then cut in half down the length, to make 2 rectangles.
- Take half of the sausage meat & shape into a long cylinder, the same length as the pastry. Lay this down the length of one of the pieces of pastry, slightly off centre. Brush the exposed edges of pastry with a light layer of egg wash
- Next, take the long side of pastry closest to you & bring it over the sausage meat. Trim any excess pastry as needed then roll the pastry over itself, to seal together. Use a sharp knife to trim each end slightly, to full expose the sausage meat on each end.There should be a slight overlap of pastry underneath the sausage roll, to hold it together!
- Repeat the shaping process with the remaining pastry & sausage meat.
To Assemble
- Remove any packaging from the camembert then place in the centre of a lined baking tray. Use a sharp knife to score the top of the cheese in a cross hatch pattern.
- Next, take one of the sausage rolls & shape it around the camembert. Make sure to place it seam side down.
- Take the other sausage roll & shape it around the other side of the cheese then use your fingers to pinch the open ends together, to seal.If your second sausage roll is too long, trim it as needed & cook the excess individually.
- Use a sharp knife to make 16 cuts into the sausage roll, each going two thirds of the way in & all the way through. Space each cut 3 cm apart.The easiest way to do this evenly, is to make 4 cuts first to divide the wreath into quarters first then make 3 cuts in each quarter.
- Carefully twist each sausage roll slightly so that the exposed sausage meat is facing upwards. This also helps separate the sausage rolls.
- Next, brush the pastry with a light layer of egg wash then refrigerate the sausage rolls for at least 20 minutes.Be careful not to get any egg on the camembert!
To Cook
- Preheat an oven to 190°c/170°c fan (374°f/338°f).
- In the meantime, add the honey & thyme leaves into a bowl then stir together. Add the sesame & poppy seeds into another bowl & stir together as well.If needed, warm the honey up slightly in a microwave to make it easier to mix.
- Once your oven is up to temperature, give your sausage rolls another brush of egg wash then sprinkle over the seeds. Brush the camembert with the honey glaze.
- Bake the wreath in the preheated oven for 25-30 minutes, until the pastry is golden brown, the sausage meat is cooked through & the cheese is soft & melty.The sausage meat will reach an internal temperature of 75°c/167°f once cooked.
- To serve, tear off sausage rolls & dunk into the cheese! If you've got some, cranberry sauce makes a great accompaniment to this wreath.
Notes
1. To Cook In An Aga - Bake the wreath in the roasting oven, on the bottom set of runners.
2. Puff Pastry -If you're using a block of puff pastry, roll it out into a rectangle that's approximately 30cm x 23 cm & 0.4 cm thick before cutting in half.
3. Making In Advance - Once assembled, the wreath will keep in the fridge for up to a day before being baked. Make sure to cover it in clingfilm if you're chilling it for more than a couple of hours.
4. Egg Wash - We're making our egg wash with double cream for the best finish. Feel free to use a tsp of milk in place of the cream if you'd prefer.