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Sausage Roll Wreath Recipe 1764442079.441889

sausage roll wreath recipe

  • Author: Nicole Martinez
  • Total Time: 105 minutes
  • Yield: 8-10 servings (24-32 pieces) 1x
  • Diet: General

Description

A savory sausage roll wreath, featuring herb-infused meat wrapped in golden, flaky puff pastry, offering an impressive yet simple centerpiece perfect for family dinners.

Ingredients

Scale
  • 450 g (1 lb) lean ground beef or lamb (or ground turkey, plant-based alternative)
  • 1 large yellow onion, finely minced (about 200 g / 7 oz)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon sumac
  • 2 teaspoons za’atar
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest (from 1 small lemon)
  • 0.5 teaspoon red pepper flakes (optional)
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 sheets (approx. 375 g / 13.2 oz total) ready-rolled puff pastry, chilled (use GF pastry for gluten-free)
  • 1 large egg, whisked
  • 1 teaspoon nigella seeds
  • 1 teaspoon white sesame seeds
  • 120 ml (0.5 cup) plain full-fat yogurt (ensure microbial rennet or use dairy-free)
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 0.25 teaspoon fine sea salt (for drizzle)
  • Pinch of sumac (for garnish)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)
  • 1 tablespoon fresh mint, finely chopped (for garnish)

Instructions

  1. Prepare the Filling: In a large bowl, combine the ground beef or lamb, minced onion, minced garlic, chopped parsley, chopped mint, sumac, za’atar, dried oregano, lemon zest, red pepper flakes (if using), sea salt, and black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed, ensuring the mixture is cohesive but not overmixed.
  2. Roll the Pastry: On a lightly floured surface, unroll one sheet of chilled puff pastry. Cut it lengthwise into two equal strips, approximately 10 cm (4 inches) wide. Repeat with the second sheet, yielding four pastry strips in total that feel cold to the touch.
  3. Form the Rolls: Divide the meat filling into four equal portions. Shape each portion into a long cylinder, slightly shorter than the pastry strips, approximately 8 cm (3 inches) in diameter. Place one cylinder of filling along the center of each pastry strip, ensuring even thickness.
  4. Assemble the Wreath Sections: Carefully fold one long edge of the pastry over the filling to meet the other edge, encasing the meat. Press firmly along the seam to seal, then gently roll the pastry-encased filling to ensure a tight seal and smooth seam. Repeat for all four sections, aiming for neat, uniform rolls.
  5. Cut and Arrange: Using a sharp knife, cut each long roll into 6-8 individual sausage rolls, approximately 4-5 cm (1.5-2 inches) long. You should have 24-32 pieces in total.
  6. Create the Wreath: Line a large baking sheet with parchment paper. Arrange the individual sausage roll pieces, seam-side down, in a circular wreath pattern, slightly overlapping. Leave a small gap in the center of the wreath, creating a festive shape.
  7. Chill and Preheat: Once assembled, place the baking sheet with the wreath into the refrigerator for 15-20 minutes to firm up the pastry; this helps it bake flakier. Meanwhile, preheat your oven to 200 C (400 F).
  8. Egg Wash and Garnish: Remove the wreath from the refrigerator. Brush the entire surface of the pastry generously with the whisked egg, creating a glossy sheen. Sprinkle evenly with nigella seeds and white sesame seeds for added texture and flavor.
  9. Bake: Bake for 25-30 minutes, or until the pastry is puffed, deeply golden brown, and the filling is cooked through (internal temperature of 71 C / 160 F for beef or 74 C / 165 F for lamb). If the pastry browns too quickly, loosely tent with foil to prevent over-browning.
  10. Prepare the Drizzle: While the wreath bakes, whisk together the plain yogurt, tahini, fresh lemon juice, olive oil, and sea salt in a small bowl until smooth and creamy, forming a light sauce.
  11. Rest and Serve: Let the baked wreath rest on the baking sheet for 5-10 minutes before transferring to a serving platter or large wooden board. Drizzle the Lemon-Tahini Yogurt Drizzle artfully over the warm wreath, allowing it to cascade between the rolls. Finish with a generous sprinkle of the reserved sumac, fresh chopped parsley, and mint for vibrant color and aroma. Serve warm, enjoying the savory flavors.

Notes

Use fresh ground meat and keep puff pastry chilled for best results. If pastry softens, chill before cutting. If browning too quickly during baking, tent with foil. Can substitute ground turkey or plant-based meat, GF pastry, or dairy-free yogurt.

  • Prep Time: 47 minutes
  • Cook Time: 28 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Levantine/Middle Eastern

Nutrition

  • Serving Size: 3-4 pieces
  • Calories: 400 calories
  • Sugar: 4 g
  • Sodium: 500 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 80 mg

Keywords: sausage roll wreath, family dinner, easy, savory, flaky pastry, Levantine, weeknight, impressive

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Find it online: https://easydashrecipes.com/sausage-roll-wreath-recipe/