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Sticky sage & onion sausage roll wreath with baked camembert

Sticky sage & onion sausage roll wreath with baked camembert in the middle

Sticky sage & onion sausage roll wreath with baked camembert

Name: Sticky sage & onion sausage roll wreath with baked camembert
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 320g sheet of puff pastry; 3 tbsp caramelised onion chutney; 4 pork sausages skins removed; 1 egg beaten; 250g round of camembert; 6-9 sage leaves; olive oil for brushing

Cassie Best

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Serves 8

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.2 ratingsRate

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Make this glorious wreath with all the colours of Christmas in less than an hour. It transforms classic baked camembert into a tear-and-share event

Freezable (unbaked)

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Ingredients

Nutrition

Units:

MetricUS

320g sheet of puff pastry
3 tbsp caramelised onion chutney
4 pork sausages

skins removed
1 egg

beaten
250g round of camembert
6-9 sage leaves
olive oil

for brushing

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Nutrition: Per serving

kcal332
fat23g
saturates11g
carbs18g
sugars4g
fibre2g
protein13g
salt1.21g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Unravel the pastry and cut along the length into two long strips. Spread 1 tbsp of the onion chutney down the centre of each strip, then divide the sausagemeat between them, moulding back into sausage shapes along the tracks of chutney. Brush one edge of each pastry strip with some beaten egg, then fold the other edge over to enclose the filling. Press to seal.
step 2

Remove the cheese from its packaging and put in the centre of the baking tray. Wrap the sausage rolls around it, keeping the sealed edges on the underside. Tuck one of the sausage rolls into the other at each join, so they become one continuous round. If too long, trim and bake any offcuts alongside.
step 3

Cut three-quarters of the way into the pastry at intervals all the way round to create bite-sized sausage rolls that are still joined at the middle. Gently pull each roll out slightly, creating a little space between them. Brush the pastry with more beaten egg and lay the sage leaves over a few of the rolls. Will keep chilled for a day, or frozen (without the cheese) for a month.
step 4

Cut a cross into the top of the camembert and spoon over the remaining 1 tbsp chutney. Top with a couple of sage leaves and brush a little olive oil over them. Bake for 25 mins until the sausage rolls are golden and the cheese has melted.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 5 out of 5.2 ratings

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