Sausage, Brie & Cranberry Wreath

Prep Time: 25mins - Cook Time: 15-20mins - Serves 4-6

Puff pastry wreath filled with sausage meat, brie and cranberry sauce. So simple and one to please a hungry crowd!

Ingredients:

10 Family Favourites Pork Chipolatas, de-skinned

1/2 tbsp Olive Oil

2 packs of Croissant Dough

200g Cranberry Sauce

200g Brie

1 large Egg, beaten

Method:

  1. Preheat the oven to 200°c/180°c fan.
  2. Place a large saucepan onto a medium heat and add the oil. Once hot add the de skinned sausages and break up with the back of the spoon. Cooking until browned and cooked through.
  3. Line a large flat baking tray with parchment. Unroll the croissant dough and cut along the marked triangle lines, arrange the triangles in a circle with the tips sticking out and the basses overlapping slightly.
  4. Spread the cranberry sauce over the base of each triangle and top with the cooked sausage meat and slices of brie.
  5. Fold the tips of the pastry over the filling and tuck under.
  6. Brush the pastry with the beaten egg. Bake in the oven for 15-20 minutes until golden.
  7. Remove from the oven and transfer to a serving board.
  8. Allow to cool slightly and eat hot or cold.

Serve with extra cranberry sauce and enjoy!

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