2 Tbsp olive oil
1 onion, chopped finely
1 carrot, grated
2 tsp finely chopped fresh thyme, plus extra leaves to serve
2 tsp finely chopped rosemary
500g pork and veal mince
1 egg yolk, plus 1 extra, lightly whisked
3/4 cup stale breadcrumbs
3 sheets puff pastry, thawed
200g round camembert
2 tsp sesame seeds
2 tsp poppy seeds
Cranberry sauce, chopped parsley, to serve
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.
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