Puff pastry wreath with pigs in blankets

This puff pastry wreath with pigs in blankets is a great festive centrepiece. We’ve ramped up a traditional baked camembert with pastry wrapped pigs in blankets for dipping. Not to mention a super speedy, full-flavoured festive chutney that is easily whipped up whilst your camembert and sausages bake in the oven.  This is the perfect pigs in blankets recipe for our great taste award winning `British pigs in blankets.

Ingredients

FOR THE WREATH  

1 500g block ready-made puff pastry  

2 packs The Jolly Hog Pigs in Blankets 

1 egg  

1/2 tbsp white sesame  

1/2 tbsp black sesame  

1 camembert, in wooden box  
 

FOR THE CHUTNEY  

1 small red onion  

1 tbsp salted butter  

1 tbsp dried mixed herbs  

1 tbsp mixed spice  

80g currants or raisins  

50g dried apricots  

100g dried figs  

100ml balsamic vinegar  

60g soft brown sugar  

YOU WILL NEED  

20cm/8” cake tin  

TO SERVE  

Fresh rosemary  

Method

• Preheat the oven to gas 6/200C/180C fan. 
• Roll the puff pastry out on a lightly floured surface and cut out a circle, roughly 28cm in diameter. Transfer onto a large lined baking tray.
• Place the 20cm cake in the centre of the circle and cut 12 lines lines from the edge of the cake tin to the edge of the circle creating 12 sections, like a clock.  
• Place one pig in blanket diagonally on each pastry section and roll up towards the cake tin. Working your way round the clock, repeat until all 12 sausages are wrapped in the puff pastry. 
• Lightly whisk the egg and brush each sausage roll with a little egg wash. Sprinkle over the black and white sesame seeds and unwrap and place the Camembert (still in its wooden casing) in the centre of the cake tin. Place the spare pigs in blankets in the cake tin and bake in the oven for 20 minutes. 
• In the meantime, make the chutney. Finely diced the red onion and place in a heavy-bottomed saucepan along with the butter. Gently fry the onion over a medium heat for 4 – 5 minutes until the onion begins to soften.  
• Add the dried mixed herbs and mixed spice to the pan and continue to cook for a further minute. Add the currants, apricots and figs to the pan and pour in the balsamic vinegar. 
• Sprinkle in the sugar and stir all the ingredients together. Pour in 100ml water and allow to gently simmer over a medium heat for 15 – 20 minutes until the fruit has softened and liquid reduced.  
• Once thick, remove from the heat and allow the chutney to cool and thicken further. Remove the pastry wreath and Camembert from the oven and place on a serving board. 
• Remove the spare pigs in blankets from the cake tin and tower on top of the Camembert. Spoon the cooled chutney into the cake tin around the edge of the baked camembert. Finish with a little fresh rosemary and serve.