Big kids' frankfurt Christmas wreath recipe

Step 1

Pre-heat oven to 220 degrees celsius (200 degrees celsius fan forced).

Step 2

Slice one sheet of puff pastry into thin strips and brush with a little hot English Mustard. Wrap cut sheets around cocktail franks (skin on) to resemble candy canes. Brush lightly with egg glaze.

Step 3

Cut star shapes from the second pastry sheet. Brush with egg glaze and sprinkle with seeds.

Step 4

Trim excess fat from the bacon. Brush with maple syrup and wrap around cocktail franks (skin off). Secure with a toothpick (remove toothpick after baking).

Step 5

Marinate gourmet franks in smoky bourbon BBQ sauce and place on a tray.

Step 6

Cut diagonal slices half way through mini chorizo. Cut small triangles of cheese and place between slices.

Step 7

Fold the salami in half and roll to form roses. Secure with a toothpick and place in mini patty-cake tin to cook.

Step 8

Place the bacon-wrapped and candy cane franks on a baking paper lined tray.

Step 9

Place the gourmet franks on a separate tray, leaving room to add the hasselback chorizo.

Step 10

Cook the salami roses and pastry stars for 5 minutes.

Step 11

Place the puff pastry stars on a lined tray and bake until puffed and golden. Set aside.

Step 12

Cook the candy cane and bacon-wrapped frankfurters until the pastry is puffed and golden and the bacon is crisp (approximately 10 - 12 minutes).

Step 13

At the same time on a separate tray, bake the glazed gourmet franks and hasselback chorizo on a lower shelf in the oven.

Step 14

Arrange on a warm serving platter in the form of a wreath.

Step 15

Garnish with salami roses, puff pastry stars, cherry tomatoes and flat leaf parsley.