Baked Camembert Puff Pastry Wreath

This baked Camembert puff pastry wreath is flavoured with sage and onion vegan sausage meat and is the perfect festive appetiser. The pastry sausage twists are delicious dipped in the oozing garlic and honey Camembert.

Baked Camembert puff pastry wreath: ingredients

To make this baked Camembert puff pastry wreath you will need:

• Onion 
• Olive oil
• Puff pastry
• Vegan sausages, I used Richmond
• Fresh sage 
• Vegetarian Camembert
• Honey
• Garlic

How to make a baked Camembert puff pastry wreath

Firstly, fry the onion. Add 1 tsp of olive oil in a medium-sized frying pan and add the chopped onion. Heat over a medium heat until translucent and starting to turn golden brown, 6-7 minutes. Take off the heat and set aside to cool.

Then, preheat the oven to 200℃/180℃ fan (390℉/355℉).

To a large bowl add the vegan sausage meat (casing removed), sage, cooled onions, and black pepper. Mix together well with your hands.

Unroll both sheets of pastry. Place a large dinner plate onto the sheets of pastry and cut around them so you have 2 large rounds of pastry. Onto one of the circles place the Camembert in the middle. Cut around the cheese and discard the small disc of pastry. Set aside the small pastry disc with the other off cut pastry pieces and keep in the fridge for another time.

Line a large baking tray with baking parchment. Place the large pastry circle without the hole in it onto the tray and put the Camembert in the middle. Take the vegan sausage meat and spread it evenly over the pastry. Lay the second round of pastry over the sausage meat fitting it carefully around the Camembert.

Slice 3cm strips in the pastry starting from 0.5cm from the edge of the Camembert. Twist each of the strips. Brush the pastry well with egg wash.

Cut a few slits into Camembert and stick the garlic cloves into the cheese. Drizzle over the honey and remaining olive oil.

Place the pastry wreath into the oven and bake for 30 minutes until the pastry is golden and puffed up.

Enjoy warm whilst the Camembert is still gooey!

Tips and tricks

Here are a few tricks to ensure that your puff pastry wreath turns out perfectly every time:

1. Do not be tempted to re-roll the puff pastry. Re-rolling your pastry will destroy the layers and your pastry will not puff up.
2. Preheat the oven. Placing your puff pastry straight into a hot oven will also ensure the pastry puffs up.
3. Freeze the pastry for up to 15 minutes before using. Keeping your pastry cold before baking will also help it to puff up in the oven.
4. Use your favourite toppings for the Camembert. I chose to use garlic, honey and olive oil. You could also use some red onion chutney or cranberry sauce.

Similar recipes:

If you liked this recipe you might like more of my veggie Christmas recipes:

• Vegan Christmas sausage rolls
• Brie and cranberry filo tarts
• Brie and cranberry pull apart bread

Baked Camembert Puff Pastry Wreath

5 from 1 vote

Garlic and Honey baked Camembert in the centre of a puff pastry and vegan sausage meat wreath.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Appetizer

Cuisine: British

Calories: 753

Ingredients Method

Ingredients

  

• ½ medium onion finely chopped
• 3 tsp olive oil
• 2x 400g/14oz large ready rolled puff pastry sheets
• 300g/10½oz vegan sausages I used Richmond
• 1 tbsp fresh sage finely chopped
• black pepper
• 250g/9oz vegetarian Camembert round
• egg wash or milk for brushing
• 1 tbsp honey
• 3 cloves of garlic

Method

 

1. Heat 1 tsp of the oil in a medium frying pan over a medium heat. Add the onion and fry until softened and starting to turn golden brown, around 6-7 minutes. Remove from the heat and set aside to cool.
2. Remove the casing from the sausages and add the sausage meat to a bowl along with the cooled onions and sage. Season to taste with black pepper. Mix thoroughly using your hands. Set aside.
3. Preheat the oven to 200℃/180℃ fan (390℉/355℉).
4. Unroll the pastry sheets. Take a large dinner plate and cut the sheets into 2 large circles. Set aside the excess pastry.
5. Take one of the circles and place the Camembert in the middle. Using a knife, stencil around the Camembert and remove the circle. Set aside the smaller cut out circle and keep with the other excess pastry in the fridge to use another time.
6. Line a large baking tray with baking parchment. Take the large pastry disc without the hole and place it onto the tray. Position the Camembert in the centre of the circle.
7. Spread the sausage meat evenly on the pastry around the Camembert. Cover with the remaining pastry circle fitting the hole carefully around the Camembert.
8. Cut 3cm strips of pastry starting from 0.5cm away from the edge of the cheese. Twist each strip to create little pastry twists.
9. Brush the pastry with egg wash.
10. Cut a few slits into the cheese, press in the garlic cloves, and drizzle over honey and the remaining olive oil.
11. Bake for 30 minutes, or until the pastry is golden and Camembert is gooey. Enjoy warm whilst the cheese is still gooey.