Ingredients:

  • 200 g (7 oz) Cooked Meat, finely diced (Leftover Turkey, Ham, or Roast Chicken)
  • 120 g (4 oz) Full-Fat Cream Cheese, softened slightly
  • 100 g (3.5 oz) Mature Cheddar Cheese, grated
  • 75 g (2.5 oz / approx. ½ cup) Dried Cranberries, roughly chopped
  • 15 g (1 tbsp) Fresh Sage, finely chopped
  • ½ tsp Smoked Paprika (optional)
  • ½ tsp Black Pepper, freshly cracked
  • ¼ tsp Fine Sea Salt
  • 500 g (17.6 oz) / 1 sheet Ready-Rolled All-Butter Puff Pastry
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 tbsp Milk or Water (for the egg wash)
  • 1 tbsp Sesame Seeds or Poppy Seeds (for topping)

Instructions:

  1. Preheat your oven to 200°C / 180°C Fan / Gas Mark 6. Line a large baking sheet with parchment paper.
  2. Combine Filling: In a mixing bowl, combine the cooked meat, cream cheese, cheddar, cranberries, sage, smoked paprika, salt, and pepper. Mix thoroughly until the filling is homogenous and easily spreadable. Prepare the egg wash by whisking the large egg with the milk or water.
  3. Assemble the Pastry Base: Carefully unroll the cold puff pastry sheet onto a piece of parchment paper. Evenly spread the filling mixture over the entire surface of the pastry sheet, leaving a clear border of about 1 cm (½ inch) along all edges.
  4. Roll the Pastry: Starting from the long side, tightly roll the pastry sheet up like a Swiss roll or sausage roll. Press firmly to seal the seam, placing the seam-side down. Place the rolled log onto a tray and chill in the fridge for 10 minutes to firm up slightly.
  5. Cut and Twist: Using a sharp knife, cut the rolled log lengthwise right down the middle, separating it into two long halves, ensuring the cut side is facing up. Place the two halves side-by-side and gently twist them together, interlocking them like a plait.
  6. Form the Wreath: Carefully transfer the twisted plait onto your prepared baking sheet. Bring the two ends together and press firmly to seal the ends, forming a complete ring or wreath shape.
  7. Bake Prep: Brush the entire surface of the pastry wreath generously with the egg wash. Sprinkle evenly with sesame or poppy seeds.
  8. Bake and Serve: Bake for 30–35 minutes, or until the pastry is puffed up, deeply golden brown, and the cheese filling is bubbling slightly. Allow the wreath to cool on the tray for at least 15 minutes before slicing and serving. It is excellent served warm or at room temperature for potlucks.