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?
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 / 1inch). Place on an oiled baking tray and chill for half an hour.
Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
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.
These sausage rolls 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.
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.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.