Turkey, Cranberry and Feta Sausage Rolls
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?
Servings 16 sausage rolls
Ingredients
- Half an onion ideally red, diced
- 1 tablespoon olive oil plus extra for greasing
- 250 g turkey mince
- Plenty of salt and pepper
- 2 teaspoons dried sage
- 100 g feta crumbled
- 2 teaspoons cranberry sauce
- 320 g pack ready rolled puff pastry I used Tesco Finest All Butter, roughly 16 x 25cm
- 1 egg beaten
Instructions
- 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.
Notes
The sausage rolls will need 30 minutes chilling time in the fridge, ideally, before cooking, this 30 minutes is not included in the timings above.