Turkey & Stuffing Sausage Rolls

Ingredients 

SAUSAGE ROLL FILLING

  • 400g of leftover turkey meat

  • 75g of onion, sliced

  • 75g of button mushrooms, sliced

  • 400g of leftover sage and onion stuffing - or your favourite stuffing

  • 75g of cranberry sauce, liquid strained off

  • 50ml sour cream

  • 1/2 tsp mild curry powder

  • 1/8 tsp ground nutmeg

  • 15g of unsalted butter

  • 1 pinch of salt

PASTRY

  • 500g of my best pastry ever recipe or pre made puff pastry

  • 1 large egg beaten

  • 1 tbsp of flour, for rolling

 

directions

  1. Melt the butter in a frying pan over a medium heat. Fry the onion and mushrooms until soft, remove from the pan and drain on kitchen towel. Leave to cool

  2. On a lightly floured surface, roll out the pastry into two 16cm wide x 40cm long rectangles, approximately 5mm thick. Cut the pastry lengthways down the middle and place onto a non-stick baking sheet. Leave to rest in the fridge

  3. Dice the turkey into 1cm cubes and mix with the rest of the filling

  4. Remove the pastry from the fridge and place sausage filling for down the length of the pastry towards the edge, leaving a 1.5cm wide gap between the edge of the pastry and the filling. 

  5. Brush the edge with beaten egg then fold the rest of the pastry tightly over the filling and press down well along the egg-washed strip to seal. Any excess pastry will be trimmed off later

  6. Put sausage rolls back in the fridge for 10 minutes to firm up.

  7. Pre heat oven to 350F

  8. Once the pastry is firm, trim off any excess along the join and then use a fork to press down the join and crimp. 

  9. Brush all of the pastry with more egg wash and return to the fridge for 10 minutes. Remove from the fridge and apply a second coating of egg wash

  10. You can cut them into mini sausage rolls of you like.

  11. Place in the centre of the oven and bake for 12-15 minutes, or until a deep golden brown colour

  12. Remove from the oven and allow to cool for a couple of minutes before serving