Tear ’n’ share sausage roll with baked camembert dipper

1 HOUR + CHILLING | SERVES 8 AS PART OF A BUFFET | EASY

plain flour for dusting puff pastry block 400g sausagemeat 300g caramelised red onion chutney 4 tbsp nutmeg a good grating thyme leaves a handful, plus extra to decorate camembert 1 (approximately 300g) egg 1, beaten cranberry sauce 1 tbsp

• On a lightly floured worksurface, roll the pastry out to a 20cm x 30cm rectangle. Cut in half, to make two 10cm x 30cm rectangles. • In a bowl, mix together the sausagemeat with the chutney, nutmeg, thyme leaves and lots of seasoning. Halve the mixture, then shape each half into a long sausage and put along the long edges of the rectangles. Roll the pastry over onto itself, completely enclosing the sausagemeat, then crimp to seal the edges.

• Put the camembert onto the middle of a baking-paper-lined baking sheet and use one of the sausage rolls to wrap halfway around the cheese. Take the other roll, join it to the end of the first and wrap this around too, creating a circle. Crimp together the ends of the sausagemeat and pastry to create one piece. If the second sausage is a little too long, just trim it and bake the excess as an individual sausage roll. Use a sharp knife to slit the sausage roll half way in and all the way through, every 4cm, to create a fan effect. Brush the sausage roll really well with egg then chill for 20 minutes (or until you are ready to cook it).

• Heat the oven to 190C/fan 170C/gas 5. Brush the sausage roll with egg again, then sprinkle over some thyme leaves. Bake for 30-35 minutes or until golden and cooked through. Once out of the oven, carefully transfer to a serving board and spoon the cranberry sauce into the cheese, swirling to create a ripple.

PER SERVING 490 KCALS | FAT 34.6G SATURATES 16.2G | CARBS 25.7G | SUGARS 6.8G FIBRE 2.9G | PROTEIN 17.5G | SALT 1.6G