Sausage roll wreath with oozy camembert

This centrepiece is sure to impress.
1H 5M

Wow the crowd with this edible wreath of pork and veal sausage rolls, that will go down a treat but also makes the perfect centrepiece for your Christmas table.

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Preheat the oven to 180C fan/200C conventional.


Heat oil in a large frying pan on medium. Add the onion and carrot; cook, stirring, for about 5 minutes or until onion softens, cool.


In a large bowl combine the cooled onion mixture, herbs, mince, yolk and breadcrumbs. Season with salt and pepper, mix well.


Place a 1 sheet pastry on a board, place camembert in middle and fold in pastry edges to seal, brushing with egg (it’s OK if the top is a bit messy as it’s removed for serving). Place on 1 prepared tray. Cut remaining two pastry sheets in half to make 4 sheets. Run one quarter of mince mixture along the centre of 1 sheet. Brush edges with egg and roll pastry to enclose mince. Cut log into 8 pieces. Repeat with remaining pastry and mince mixture.


Arrange rolls on prepared trays (sharing cheese tray). Brush with egg yolk and sprinkle with combined sesame seeds and poppy seeds. Bake 20-25 mins or until cooked through.


Put camembert in middle of a platter, and, with a small serrated knife, gently slice off pastry top. Line 2 rows of rolls around camembert in a wreath shape. Serve with cranberry sauce.

Cooks notes: If it’s a hot day, you may need to chill the sausage roll logs for 10 mins before cutting, to allow the puff pastry to firm slightly.

For more fabulous recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!


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