Caramelised Onion Sausage Roll Wreath
Here's how to turn golden, glossy, sausage-rolly goodness into a Christmas centrepiece.
Alix MahyContent creator
- prepare
- cook
- 6-8 servings
- Moderate
Caption:This isn't your average, everyday sausage roll, this is a festive masterpiece.Photo credit:Alix Mahy
This dish is budget-friendly, flavour-packed, and absolutely guaranteed to get saved for Christmas Day.
Bake it on the lowest rack of the oven for a crispy bottom.
Add chilli flakes to the glaze for a spicy kick.
Get creative with pastry shapes — vines, flowers, letters, whatever fits the vibe.
Ingredients
- 1 large onion, sliced
- 1 Tbsp margarine
- 2–3 cloves garlic, crushed
- 500g beef or pork mince
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme leaves
- 1 tsp dried mixed herbs (optional boost)
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbsp Worcestershire sauce
- Salt and pepper
- ½ cup breadcrumbs
- 1 egg
- 2 sheets puff pastry, thawed (you'll use the offcuts for decorating)
- 1 egg, beaten (for egg wash)
- 1 Tbsp sesame seeds/poppy seeds (optional)
- Freshly cracked black pepper
- ½ cup cranberry sauce (you’ll probably only use ~⅓ cup)
- 1 Tbsp Dijon mustard
- 1 Tbsp brown sugar
- 1 tsp apple cider vinegar
- 1–2 tbsp water, if needed to loosen
- Fresh rosemary sprigs, to decorate
- Flaky salt
Instructions
- Caramelise the onion: Melt margarine in a pan, add sliced onion and cook low and slow for 10–12 minutes until soft, golden and jammy. Add garlic in the last minute. Let cool slightly.
- Make the filling: Mix mince, caramelised onion, rosemary, thyme, mixed herbs, onion powder, garlic powder, Worcestershire, breadcrumbs, egg, salt and pepper until just combined.
- Build the wreath: Lay pastry sheets overlapping to form one big rectangle, press seam to seal. Spoon the filling down one long edge, then roll tightly to enclose. Shape into a wreath and transfer to a lined tray.
- Brush the pastry with egg wash. Sprinkle over sesame seeds (if using) and cracked pepper.
- Use pastry offcuts to cut stars, vines, flowers or letters. Brush with egg wash and place on a separate tray.
- Bake both trays at 200°C for 25–30 mins, until deeply golden and crisp.
- Heat cranberry sauce, Dijon, brown sugar and vinegar until glossy. Loosen with a splash of water if needed. (You’ll probably only use half the glaze.)
- Brush the roll generously with glaze while warm so it melts into the pastry seams.Add pastry stars or decorations.Nestle fresh rosemary sprigs around the wreath.Finish with flaky salt.
