Turkey, Pork and Sage Stuffing Sausage Rolls
Fuss Free
A popular entry to the party food table or a quick lunch for your boxing day walk.
Makes 8 sausage rolls
Ingredients
1 packet ready-made puff pastry
½ a packet of sage and onion stuffing (170g pack)
200ml of water
250g sausage meat
salt and pepper
¼ teaspoon nutmeg
½ teaspoon cinnamon
200g finely chopped cooked turkey
12 cranberries
1 beaten egg to glaze
Top Tip
If you want this to be a fancy centrepiece why not use your creative skills and make a wreath or cracker shape.
Preparation
Make the stuffing mix as per the pack instructions.
Flour your work surface and turn out the puff pastry on this and cut it into two. Roll the pastry into two long rectangle strips of about 15cm wide x 30 cm long. Try to make the pastry not less than about about half a centimetre thick all over. Grease and flour a baking tray (tapping the excess flour out).
Use your hands to mould a long sausage shape of stuffing down the long right hand side of each of the lengths of pastry.
In a bowl, mix the sausage meat, the nutmeg, cinnamon, salt and pepper together with the cooked turkey. Again use your hands to make sure the ingredients are evenly mixed together.
Mould a long line of sausage meat mix so that it sits on top of the two lines of stuffing. Then push in the crushed cranberries into the top of each of the lines.
Assembly
Brush the beaten egg along each of the long edges of the puff pastry rectangles. Fold the left hand side of pastry over the top of the filling. Pull the pastry down and seal with a nip.
Next take a sharp knife and make a small slit on top of the pastry every 4 inches down the sausage and turkey roll. Slice the long roll into 4 inch lengths and move them apart from the next so there is a gap of an inch between sauce and turkey rolls on your baking tray.
Brush the pastry with beaten egg and place in the oven Gas Mark 6 / 200C / 400F for 12 - 15 mins or until the roll is golden brown and the inside is sizzling.
