Golden puff pastry with a sweet, tangy savoury filling. A perfect addition to your Christmas cheese board.
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
(must be available to buy in-store and online)
- ½ cup whole cranberry sauce
- 1.5 tbsp Community co. red wine vinegar
- 1 small red onion, sliced
- 1 sheet puff pastry, thawed
- 125g Community co. double brie, cubed
- rosemary sprigs
- 1 egg, beaten
How to make
- In a small saucepan, combine the cranberry sauce, vinegar, red onion, and ¼ cup of water over medium heat. Season with salt and pepper and cook until onions are tender, and sauce has slightly reduced. Take off heat then set aside to cool.
- Preheat the oven to 180C.
- Lay the pastry on a tray on a baking paper. Cut the edges of the square pastry to make a rough circle then mark a circle with a smaller plate or bowl to make an inner circle. Make 4 cuts in the inner circle, like you are marking an asterix.
- Spread the cranberry onion jam around the outer circle leaving a 1-2cm border around the outside, then arrange the slices of brie and rosemary sprigs on top.
- Take one point of the centre star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
- Brush the tops of the wreath with egg then place in the oven for 15-20 minutes or until puffed and golden brown.
