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Festive sausage-meat wreath

Ingredients

Filling

250g sausage meat

20g dried cranberries, chopped

20g chestnuts, chopped

20g dried apricots, chopped

fresh sage, chopped

1/2 tsp each salt & ground white pepper

1 egg (for egg-wash)

Quick rough puff pastry

225g plain flour

60g very cold butter, cut into small cubes

100g frozen butter

Method

Quick rough puff pastry

  • In a large bowl, rub in the chilled (not frozen) butter into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 5-6 tablespoons of water).
  • Roll the dough out into a roughly-shaped rectangle on a lightly floured work surface.
  • Grate (or finely slice) half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
  • Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
  • Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.

Assembly & cooking

  • Pre-heat the oven to 190C fan and line a large baking tray with foil and parchment.
  • In a bowl, mix the sausage meat with the dried cranberries, chestnuts, apricots, some chopped fresh sage and the salt and pepper.
  • Roll the pastry out thinly, into a long thin rectangle. Place the sausage meat mixture down the centre of the strip of pastry. Egg wash both sides of the pastry and roll over the filling ensuring the pastry seals.
  • Form a ring with the sausage-filled pastry, sealing the end together with a little spare pastry, and place onto the prepared baking sheet. Using a sharp knife, place some slits into the top of the ring and egg-wash the top.
  • Place into a pre-heated oven for 45 minutes until golden and cooked through. (Use a probe thermometer to check the largest one reaches 85C for 30 seconds.)
  • Serve warm.

Sausage_meat_wreath

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