Prepare the lamb, cranberry and walnut pastry wreaths up to a month in advance and freeze them until needed. Add 10-20 minutes to the baking time when baking from frozen
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 4-6 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1223 |
| Fat | 90.3g |
| Saturates | 21.7g |
| Protein | 23.1g |
| Carbs | 86g |
| Sugars | 1.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Halve the butternut lengthways and place in a roasting dish. Drizzle with the olive oil and sprinkle with the salt and paprika. Roast for 40 minutes or until soft.
Chop the walnuts and add to the tray. Roast for a further 5 minutes.
Using a fork, mash the flesh of the butternut and mix in the walnuts and cranberries. Set aside.
Unroll the pastry, cut in half lengthways to make 2 long rectangles, then dampen the edge of a short side and join the rectangles to make one long rectangle.
Spoon the butternut filling down one half of the rectangle. Slice the lamb sausages lengthways to remove the casing. Shape the sausage meat into a roll the length of the pastry and lay it on top of the butternut filling.
Brush the exposed pastry with the beaten egg.
Roll up the pastry to seal in the filling, then arrange in a circle on the baking tray. Make 10 cuts on top of the sausage roll at even intervals. Brush all the pastry with the remaining egg wash.
Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreaths. The wreaths can now be frozen until they’re ready to be baked.
Bake for 35-40 minutes or until puffed and golden.
