Christmas Puff Pastry Sausage Swirl

This festive puff pastry sausage swirl is a guaranteed Christmas crowd-pleaser. Crisp, golden pastry wrapped around juicy sausage meat, sweet cranberry sauce and optional pockets of melted Brie makes it perfect for sharing as a party centrepiece, buffet dish or cosy Christmas snack.

Serves: 6–8

Ingredients

• 1 sheet ready-rolled puff pastry

• 6 sausages or 400g sausage meat

• 2–3 tbsp cranberry sauce

• Small pieces of Brie (optional, but highly recommended)

• 1 egg, beaten (for egg wash)

• Salt & pepper

Method

1. Preheat the oven

• Preheat the oven to 200°C.

• Line a baking tray with baking paper.

2. Prepare the sausage layer

• If using sausages, slit the skins and remove the sausage meat.

• Lay the puff pastry flat on a clean surface.

• Spread the sausage meat evenly over the pastry, leaving a 1 cm border around the edges.

• Season lightly with salt and pepper.

3. Add the fillings

• Dot or spread the cranberry sauce evenly over the sausage layer.

• Scatter over small pieces of Brie if using.

4. Roll the pastry

• Starting from the long edge, roll the pastry up tightly like a Swiss roll.

• Pinch the seam to seal.

5. Create the swirl

• Coil the rolled pastry into a spiral shape, like a large pinwheel.

• Place onto the prepared baking tray.

6. Egg wash

• Brush the top and sides generously with beaten egg.

7. Bake

• Bake for 25–35 minutes, until the pastry is puffed, deeply golden and the sausage is fully cooked through.

8. Rest and serve

• Remove from the oven and rest for 5 minutes.

• Slice into wedges and serve warm.