Fancy a sausage roll recipe with a twist? How about making these easy peasy Turkey, Cranberry and Feta Sausage Rolls? They are perfect for taking to Christmas parties or munching on Christmas morning. Or wouldn’t they be a fab way of using up leftover turkey for a Boxing Day buffet?
I can’t believe there are only 12 days to Christmas – eek!! And Christmas party season is most definitely in full swing. There are lots of lovely recipes for sausage rolls floating around in the blogosphere at the moment – and I wanted to get in on the act, but with a twist!!
These cute little mini sausage rolls contain lean and healthy turkey mince instead of the usual sausage meat. To make them extra Christmassy I’ve added in some dried sage and a couple of teaspoons full of cranberry sauce, and to make them extra wonderful, I’ve added in some feta – because everything tastes extra wonderful with feta. 😉
I originally conceived these to be a pre-Christmas party canape, but I realised as I was making them, how perfect they would be for a Boxing Day buffet too – instead of the turkey mince, simply whizz up some leftover turkey in the food processor until it’s kind of the texture of mince and follow the rest of the recipe as normal.
And if you are wondering how doable these are, please bear in mind I am pretty hopeless with pastry things…in fact, me and pastry have had a lot of fallings out over the years – there was a particularly memorable period last year when I was trying to make some mincemeat and puff pastry pinwheel type things and I just completely and utterly failed – 3 times! I haven’t dared try since!!
And actually I will let you into a little secret, when I was making this batch of sausage rolls, I took far too long taking photographs and by the time I got to rolling them up, the pastry had got too warm and had completely stuck to the paper. I did manage to roll them up but they looked a bit of a mess. In fact, I very nearly threw them away! But I thought I might as well cook them anyway – they would still taste good, right? And they magically came out of the oven looking OK!
So really what I am trying to say is, if I can make these sausage rolls, anyone can!! (But if you want to create less stress for yourself than I went through, do keep your pastry nice and cold!!)
Wine wise, I reckon a nice oaky Chardonnay would just go perfectly with these – either a white burgundy, or an oaked Chardonnay from Chile or Australia would fit the bill nicely.
- Half an onion (ideally red), diced
- 1 tablespoon olive oil, plus extra for greasing
- 250g turkey mince
- Plenty of salt and pepper
- 2 teaspoons dried sage
- 100g feta, crumbled
- 2 teaspoons cranberry sauce
- 320g pack ready rolled puff pastry (I used Tesco Finest All Butter), roughly 16 x 25cm
- 1 egg, beaten
- Gently fry the diced onion in 1 tablespoon of olive oil for 5 minutes or until soft and just starting to go brown.
- Place the cooked onion, turkey mince, salt, pepper, sage, feta and cranberry sauce in a bowl and mix thoroughly with your hands.
- Cut the pastry in half lengthways. Divide the filling in half and arrange in a long thin sausage all the way down each half of the pastry.
- Roll up so you have two long thin sausage rolls. Divide each long thin sausage roll into 8, discarding the ends, (each sausage roll will be roughly 3cm). Place on an oiled baking tray and chill for half an hour.
- Preheat your oven to 200C.
- Liberally coat the top of each sausage roll with the beaten egg, then cook for 15-20 mins in your preheated oven until golden and cooked through.
- They taste best warm but can be eaten cold too. If you want to eat them cold, let them cool down to room temperature and then refrigerate until needed.
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