Sticky sage & onion sausage roll wreath with baked camembert

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Unravel the pastry and cut along the length into two long strips. Spread 1 tbsp of the onion chutney down the centre of each strip, then divide the sausagemeat between them, moulding back into sausage shapes along the tracks of chutney. Brush one edge of each pastry strip with some beaten egg, then fold the other edge over to enclose the filling. Press to seal.

• step 2

  Remove the cheese from its packaging and put in the centre of the baking tray. Wrap the sausage rolls around it, keeping the sealed edges on the underside. Tuck one of the sausage rolls into the other at each join, so they become one continuous round. If too long, trim and bake any offcuts alongside.

• step 3

  Cut three-quarters of the way into the pastry at intervals all the way round to create bite-sized sausage rolls that are still joined at the middle. Gently pull each roll out slightly, creating a little space between them. Brush the pastry with more beaten egg and lay the sage leaves over a few of the rolls. Will keep chilled for a day, or frozen (without the cheese) for a month.

• step 4

  Cut a cross into the top of the camembert and spoon over the remaining 1 tbsp chutney. Top with a couple of sage leaves and brush a little olive oil over them. Bake for 25 mins until the sausage rolls are golden and the cheese has melted.