Christmas Beef Wellington Wreath
An Original Recipe by Not Quite Nigella
- 2 tablespoons oil
- 2 tablespoons butter
- 1/2 large onion, finely diced
- 500g/1 lb. mushrooms, finely diced
- 1 clove garlic, peeled and finely diced
- a few sprigs of thyme and extra to decorate
- 630g/22ozs best quality sausages (I used the Woolworths Gold Angus Beef Pepper & Barossa Valley Shiraz and Angus Beef Tasmanian Wasabi sausages)
- 4 sheets puff pastry
- 1 egg yolk mixed with 2 tablespoons milk to make an egg wash
Step 1 - Heat the oil in a frypan on medium heat and add a little oil and the onion and saute until fragrant and golden. Add the mushrooms, garlic, thyme and more oil and the butter and saute until there is no more liquid in the pan and the mushrooms are fragrant and cooked. Season with salt and pepper and cool.
Step 2 - Defrost the sheets of puff pastry and preheat the oven to 220C/428F. Line a large baking tray with parchment. Remove the sausages from their skins.
Step 3 - Spread the mushroom paste in the centre of three sheets of puff pastry. Line each sheet with three sausages reshaped into a log and then close it up using the egg wash. Each of the three sheets will make up a third of the wreath. It should be very easy to shape and join each with egg wash.
Step 4 - This is optional but with the extra sheet of puff pastry you can make stars, leaves and berries. Or you can lightly slash the top of the pastry or make patterns if that is easier, especially if you want to decorate it with extra thyme. Brush with egg yolk and bake for 30 minutes until golden.