Turkey wellington wreath

Preheat oven to 180°C fan-forced (200°C conventional). Line a large oven tray with baking paper.

Combine mince, sausage meat, onion, garlic, cranberries, pepper, nutmeg, breadcrumbs, cornflour, thyme and 1 egg, lightly beaten, in a large bowl. Using your hands, knead mixture for 1 minute to combine. Mix in walnuts. Divide mixture into thirds and shape each into a log.

Lay out 1 sheet puff pastry, put 1 turkey log diagonally in centre and fold over 1 side of pastry to cover. Beat remaining egg with a splash of cold water. Brush pastry with egg wash. Trim a 5cm triangle from other side of pastry, then fold over to encase log. Brush pastry with egg wash, then fold over both ends like an envelope, to completely enclose log. Repeat with remaining pastry and turkey logs to make 3 cylinder shapes. Brush ends with egg wash, then gently shape the 3 pieces together to make a wreath (you’ll need to bend the cylinders slightly). Place on prepared tray.

Using a small knife, cut remaining pastry sheet into 12 leaf shapes, making slight indents with back of knife in the leaves for stems and veins. Brush one side of each leaf with egg wash and place over wreath seams where cylinders meet. Brush remaining egg wash all over wreath.

Bake wreath for 45 minutes or until golden and cooked through. Set aside for 10 minutes. Garnish with extra thyme, slice and serve with cranberry sauce and leaves.