I usually buy some puff pastry. Most sold are vegan which is most helpful these days when so many of my family are either vegetarian or vegan.
I buy vegan sausages too and with extra spices added and a little chutney or chilli jam they make a first-class filling.
This is how I make it. I unroll the sheet of pastry and slice it in half in the long direction.
I take a pack of vegan sausages and using my hands squish them up together and add some herbs or spices.
I used dried sage and onion salt and straightaway I could smell Christmas in the bowl.
I divided the sausage mixture into two and made a long sausage of it down the centre of each piece of pastry.
I brushed some soy milk over the pastry and then carefully cut the pastry either side of the filling into approximately one-inch strips.
One side at an angle of 20 past on a clock face and the other at an
angle of 20 to on a clock face.
I ran a little cranberry sauce on top of the filling and then started to place the strips of pastry over the filling, alternating one strip from each side at a time.
I brushed all over with the soy milk and lifted each long pastry ‘bandage’ onto a baking sheet. I shaped each one into a semi-circle. I baked them at 200c for 20 minutes.
Once baked, very carefully move each semicircle onto a serving platter and butt the ends up forming a full circle. I brushed all over with a clear chilli jam - you could use maple syrup. It looks fabulous served with little pots of chutney and a few grapes to hide the joins in the pastry.