Peter and Emily's sausage roll wreath

Having friends and family around this Christmas? Impress them with this sausage roll wreath.

Serves 6-8
Prep: 20 minutes
Cook: 25 minutes

Ingredients:
320g pack ready-rolled puff pastry 15 mini hot dogs, or cooked sausages of your choice Mustard – Dijon or wholegrain, or cranberry sauce for spreading 1 egg, lightly beaten
Poppy seeds for sprinkling (optional)1 red pepperRocket leaves

Method:
Preheat the oven to 200C/Gas 6.

Line a baking tray with baking paper and set aside.

Cut out 15 squares from the puff pastry, approximately 7cm in diameter. The size depends on the sausages, it needs to be just large enough to wrap around the sausage.

Spread a little mustard or cranberry sauce over each pastry square, or a combination of both. Wrap the pastry diagonally around each sausage leaving the ends of the sausage exposed. Join the pastry edges together with a drop of water. Repeat with all the pastry squares and sausages.

Arrange the wrapped sausages on the lined baking tray in a circle like a wreath.

Carefully brush the egg wash over the pastry.

Sprinkle with poppy seeds (if using). Bake for 15 to 20 minutes or until golden brown and puffy.

For the bow: Slice the pepper to create a bow.

Place the Christmas wreath onto a serving plate and arrange the bow at the bottom of the wreath. Decorate with a handful of rocket leaves. Serve hot or cold with a small dish of cranberry sauce placed in the centre of the wreath if liked.

TIPS:
Use any cooked meat or meat-free sausages or hot dogs or sausages of your choice.

If using larger sausages, you may need more pastry, or roll the pastry slightly thinner to make larger squares.

Make up to step 7 and freeze in advance, defrost and cook through when required.