EDIBLE WREATHS

It’s the simple new styling sensation taking over the festive season!

SAUSAGE ROLL WREATH

MAKES 36 PREP 20 MINS COOK 25 MINS ✦ 1 tbsp olive oil ✦ 1 onion, finely chopped ✦ 1 carrot, grated ✦ 2 tbsp tomato sauce ✦ 1 tbsp finely chopped flat-leaf parsley ✦ 500g beef mince ✦ 500g sausage mince ✦ 1 cup stale breadcrumbs ✦ 3 sheets frozen puff pastry, thawed ✦ ¼ cup milk ✦ ¼ cup sesame seeds ✦ tomato chutney, to serve

1 Preheat oven to 200°C. Line 2 oven trays with baking paper.

2 Heat oil in a frying pan. Cook onion and carrot 5 mins until onion softens. Cool. In a large bowl, combine onion mixture, sauce, parsley, beef mince, sausage mince and the breadcrumbs. Season.

3 Place 1 sheet of pastry on a board. Cut in half. Place one-sixth of the mince mixture along the centre of the pastry. Roll pastry to enclose mince mixture, brushing edges of pastry with a little milk to seal. Cut into 6 pieces. Repeat with remaining pastry and mince mixture.

4 Arrange sausage rolls, seam-side down, on trays. Brush with milk and sprinkle with sesame seeds.

5 Bake 20 mins until golden and puffed.

6 Arrange 15 sausage rolls, side by side, in a circle. Arrange 9 sausage rolls in middle to form inner circle (you’ll have some left over). Serve with tomato chutney.