Do you ever wonder why certain foods and flavours are associated with certain occasions, like Christmas? When I think about Christmas I think ham, turkey, gingerbread, cranberry and peppermint and not at all pavlova, I am not a fan.
It’s generally hot, really fucking hot here at Christmas time so the thought of having a 10kg turkey plus all the trimmings is out of the question.
That doesn’t mean we have to miss out on all the fun this Turkey Wreath with Cranberry Dipping Sauce brings a lot of those flavours we associate with Christmas.
Herb filled turkey mince and gooey brie cheese (which somehow sitting right in front of me ready to go I forgot about it, be better than me and remember to add it!!) wrapped in some buttery flaky puff pastry served with a slightly spicy cranberry dipping sauce. It’s a fancy sausage roll, and who doesn’t love a bloody sausage roll.
Even better that you can shape it into a wreath. Perfect for the snack table, everyone can pull off a piece and dip as they please.
I made my own rough puff pastry for the Turkey Wreath, and before you click away thinking that’s way too much effort just trust me. This is a really quick recipe for puff pastry and it’s infinitely better than store bought. But I won’t judge you if you do decide to go the store bought route…
You want the butter to be frozen when using it because when the dough bakes the moisture in the butter turns to steam and lifts up the layers. I think that’s pretty cool, science.
- 2 cups plain flour
- 1 tsp salt
- 220 grams frozen butter
- 1/2 cup ice cold water
- 500 grams turkey mince
- 2 cloves garlic, diced
- 1 tbsp sage, diced
- 1 tbsp rosemary, diced
- 1 tbsp thyme, diced
- 1 tbsp seeded mustard
- salt and pepper
- 50 grams brie
- 1 egg, beaten
- 1 275 gram cranberry sauce
- 2 tbsp sriracha
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup tomato sauce
Sift flour into a large mixing bowl and sprinkle in the salt. Grate the frozen butter into the flour.
Make a well in the centre and pour in the water a little at a time, in case you don’t need it all. You want just enough water to bring the pastry together.
Bring the dough together to form a ball, cover with cling wrap and leave in the fridge to rest for 20 minutes
Turn onto a lightly floured surface and knead into a smooth rectangle. Roll the dough in the same direction until it’s 3 times bigger.
Fold the top third down to the centre and the bottom third up over that, turn the dough either left or right and roll out again until 3 times the size. Fold as before and then cover with cling wrap and chill for 20 minutes before rolling out to use. To use for sausage rolls, roll the pastry out until 30 x 35cm rectangle. Trim the edges and cut down the centre. To use for sausage rolls, roll the pastry out until 30 x 35cm rectangle. Trim the edges and cut down the centre.
Preheat the oven to 200°c.
For the filling Mix together all the filling ingredients excluding the brie until a paste consistency.
On each half of the pastry add the meat mixture to the longest edge of the pastry. Add in some sliced brie and roll to enclose to form a log, brushing with egg wash before sealing.
Place each long sausage roll onto a baking tray, seam side down, in the shape of a semi-circle. Seal the ends together.
Cutting from the outside, cut the pastry (but not all the way through) about every 3 cm to make little sausage rolls. Twist each sausage roll so the sausage meat is now exposed and facing upwards.
Brush all visible pastry with egg wash, place into the oven to bake for 20 minutes or until golden brown.
Remove from the oven and let cool slightly before serving with dipping sauce
Add all the sauce ingredients together in a small saucepan over medium heat and cook until heated through.
Watch the video here!