Christmas sausage roll wreath

Name: Christmas sausage roll wreath
Total time: 2 h 15 min
Yield: 30
Ingredients: ½ a cinnamon stick; 1 teaspoon coriander seeds; 1 pinch of dried chilli flakes; 1.2 kg squash; olive oil; 10-12 vac-packed cooked chestnuts; 1 small handful of dried cranberries; 80 g Cheddar cheese; 2 x 375 g packets of ready-rolled all-butter puff pastry; plain flour for dusting; 6 higher-welfare Cumberland sausages (400g total); 1 large free-range egg; 1 heaped teaspoon English mustard; 1 teaspoon sesame seeds; 1 teaspoon poppy seeds; 2 sprigs of fresh rosemary; 5 fresh bay leaves

With squash, chestnut & cranberry rolls & a cheesy pastry plait

“This is a Christmas wreath of two halves. First, we have the classic sausage roll, using shop-bought sausages for a perfectly seasoned filling, then we have a veggie cheese roll, packed with a beautiful flavour combo that makes the squash really come to life. It’s big and it’s silly, but that’s Christmas for me, and this sausage roll wreath makes me really happy. ”

Serves 30

Cooks In2 hours 15 minutes

DifficultyNot too tricky

Christmas Sausage Fruit Starters

Nutrition per serving

Calories 184 9%
Fat 12g 17%
Saturates 6.2g 31%
Sugars 2.5g 3%
Salt 0.4g 7%
Protein 5g 10%
Carbs 14.2g 5%
Fibre 1.2g -

Of an adult's reference intake

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Method

Ingredients

½ a cinnamon stick
1 teaspoon coriander seeds
1 pinch of dried chilli flakes
1.2 kg squash
olive oil
10-12 vac-packed cooked chestnuts
1 small handful of dried cranberries
80 g Cheddar cheese
2 x 375 g packets of ready-rolled all-butter puff pastry
plain flour , for dusting
6 higher-welfare Cumberland sausages , (400g total)
1 large free-range egg
1 heaped teaspoon English mustard
1 teaspoon sesame seeds
1 teaspoon poppy seeds
2 sprigs of fresh rosemary
5 fresh bay leaves

Tap For Method

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Ingredients

Method

Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.

Tips

– The squash seeds are lovely roasted and sprinkled over salads or soups.
– Use up the leftover roasted squash in soups, salads, frittatas, pastas or pancakes.
– Freeze any leftover sausage or squash rolls and reheat from frozen (until piping hot) whenever you need them.

Jamie: Keep Cooking at Christmas

By Jamie Oliver