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Combine flour, salt and black pepper in a bowl
Grate half the frozen butter and toss in flour, then grate the rest and fold into the flour
Use a bread knife to cut the ingredients into a fine crumb
Add enough water to form the pastry into a ball
Wrap pastry in cling film and chill in fridge for 40 minutes
Combine sausage meat ingredients together and place in a piping bag or roll between cling film into a sausage shape
Place sausage meat in the fridge
Divide chilled pastry into two portions and roll each on a lightly floured surface to approximately 30x15cm
Pipe or place the sausage meat 5cm from the edge of the pastry and roll tightly, cutting away excess
Cut each long sausage in half
Cut slits into each sausage every 4-5cm
Place a small round baking tray in the centre of a large baking tray and snake the sausage rolls around it, overlapping slightly
Egg wash the sausage rolls and place in the fridge
Preheat oven to 200°C
Egg wash sausage rolls again and sprinkle over pepper, salt and sesame seeds
Place camembert into the baking dish and pierce with garlic cloves
Bake for 25-30 minutes until crisp and golden
Use spatula to remove the sausage wreath from the tin and place on a board to serve