Step 1

Roughly chop the ham and turkey steaks into approximately half centimeter pieces. Mix with remaining ingredients. Season and divide into 4 portions.

Step 2

Shape each portion around a strip of brie and into sausage shapes. Wrap in cling wrap, twisting the ends to help keep the sausage shape. Chill for 20 minutes.

Step 3

Trim a sheet of pastry to a bit bigger than the turkey sausage. Allow extra on each end for pinching. Wrap around the sausage and form a bonbon. Tie with a thin pastry strip.

Step 4

Cut assorted stars from remaining pastry.

Step 5

Repeat to form 4 bonbons and 8 stars. Chill in the fridge.

Step 6

Prepare the roasted balsamic cherries by mixing all the balsamic cherry ingredients together. Place in a small non-stick baking tray and roast at 150C, for 50-60 minutes until the cherries are soft and the onions are caramelised.

Step 7

Set the cherries aside (keeping them warm).

Step 8

Increase the oven to 200 C and bake the bonbons for 20 minutes or until puffed and golden and cooked. If the ends start to over brown, cover them with a little foil.

Step 9

Place the stars in the oven, 5 minutes before the bonbons are done.

Step 10

Serve the bonbons with a dollop of roasted balsamic cherries and a green salad.