Giant Sausage Roll Wreath

A fun serving idea – we guarantee this will be popular!

Hands-on time 30min, plus cooling and chilling. Cooking time

about 1hr 5min. Serves 8 1/2tbsp olive oil

2 red onions, finely sliced 2tbsp balsamic vinegar 1tbsp caster sugar 600g sausage meat Handful fresh sage leaves, finely chopped

2 garlic cloves, crushed

2 x 320g packs ready-rolled puff pastry sheets 2tbsp English mustard 1 medium egg, beaten 3/4tsp poppy seeds

YOU WILL ALSO NEED

Star cutters in different sizes

1 Heat oil in a medium pan over medium heat. Add the onions and cook for 15min, stirring occasionally, until softened. Add the vinegar and sugar and stir until sugar dissolves. Cook for 4min, or until onions become sticky and caramelised. Empty into a large bowl; cool.

2 Stir the sausage meat, sage, garlic and plenty of seasoning into the onion bowl.

3 Lay a long sheet (about 70cm) of baking parchment in front of you, with a long edge closest to you. Unroll a sheet of pastry on to the parchment, again with a long edge closest to you. Trim off a rough 25 x 8cm pastry rectangle from a short side, put on a plate, cover and chill.

4 Lay second unrolled sheet of pastry next to the first, with a short edge overlapping by 2cm (press to stick), to create one large rectangle about

25 x 62cm. Brush with the mustard.

5 Arrange filling in a sausage along the length, just below the centre. Fold top pastry down over filling and press long edges to seal, working out any air bubbles. Trim any excess pastry and press along seal with a fork. Carefully bend the length into a ring, pressing and sealing the 2 ends together. Transfer to a large baking sheet on its baking parchment, then trim the parchment to fit. Chill for 30min.

6 Preheat oven to 200°C (180°C fan) mark 6. Using the cutters, stamp out stars from the reserved pastry rectangle. Brush the sausage ring with a little egg to glaze, stick the stars on top and brush with more egg. Sprinkle over poppy seeds and cook for 40-45min, until pastry is deep golden brown. Transfer to a large serving plate or board and serve hot, or at room temperature, in slices. PER SERVING 461cals, 17g protein, 30g fat (13g saturates), 29g carbs (6g total sugars), 3g fibre GET AHEAD Prepare to the end of step 5 up to a day ahead. Wrap tightly and chill. Complete recipe to serve.