Brie and Cranberry Wreath

• puff pastry↗½ x 500g g
• plain flour↗

  for dusting

• cranberry sauce4 tbsp tbsp
• vegetarian brie↗150g g
• toasted hazelnuts2 tbsp tbsp

  chopped

• egg↗1

  beaten

• dry mixed herbs↗2 tsp tsp
• microgreens or lettuce leaves↗

  for garnish (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6, placing a large roasting tray inside to heat. Roll out the puff pastry on a lightly floured surface to a thickness of 5 mm. Cut a circle 30 cm in diameter, then mark a smaller circle about 10 cm in diameter in the centre. From the centre of the inner circle cut eight triangles that end at the marked line, trying not to cut them all the way through. Transfer the pastry circle onto a sheet of parchment paper.

2. 2

   Mix the cranberry sauce to loosen it, then spread it over the larger outer circle of the pastry, between the marked line and the outer edge. Slice the brie into 1 cm thick rectangles, then arrange them in a row on top of the cranberry sauce, leaving a 5 cm border around the edge. Sprinkle the chopped toasted hazelnuts over the brie.

3. 3

   Fold the outer edge of the pastry over the brie and brush it lightly with beaten egg. Bring the tips of each cut triangle to the folded edge. (See the tip below for using leftover pastry.) Brush the entire pastry with beaten egg and sprinkle the dry mixed herbs. Carefully transfer the wreath to a hot tray in the oven and bake for 20‑25 minutes, until the wreath is golden‑brown and the brie has melted. Let cool for 5‑10 minutes, then garnish with microgreens or lettuce leaves if desired and serve.