Turkey & Cranberry Sausage Rolls Recipe
These Turkey & Cranberry Sausage Rolls are a delightful twist on the classic savory pastry, combining lean turkey mince with aromatic thyme and a sweet cranberry sauce center. Wrapped in flaky puff pastry and baked to golden perfection, they make a perfect appetizer or party snack that's both flavorful and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 sausage rolls
- Category: Snack
- Method: Baking
- Cuisine: British
Ingredients
For the Filling
- 500 g turkey mince
- 1 tbsp fresh thyme leaves
- 1 tsp sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
For the Sausage Rolls
- 375 g ready rolled puff pastry (1 pack)
- 130 g cranberry sauce
- 1 tbsp milk (for brushing)
- Spray oil (for greasing trays)
Instructions
- Preheat Oven: Set your oven to 190ºC if using a fan-assisted oven or 210ºC for a conventional oven to ensure optimal baking temperature.
- Prepare the Filling: In a large bowl, combine the turkey mince with fresh thyme, sea salt, black pepper, and garlic powder. Use your hands to thoroughly mix all the ingredients for even seasoning distribution.
- Prepare the Pastry: Unroll the puff pastry and cut it lengthwise into two equal strips. Spread cranberry sauce evenly down the center of each pastry strip.
- Form Sausages: Shape the seasoned turkey mince into two long sausage-like logs and place them carefully on top of the cranberry sauce on each pastry strip.
- Seal the Pastry: Brush one long edge of each pastry strip with milk. Roll the pastry tightly under the turkey, then continue rolling so that the seal is at the bottom, enclosing the filling completely.
- Cut into Rolls: Slice each long roll into individual sausage rolls of desired size, typically about 3 to 4 cm thick.
- Prepare Baking Trays: Lightly spray two baking trays with oil and arrange the sausage rolls spaced evenly on the trays.
- Brush and Vent: Brush the tops of each sausage roll with milk for a golden finish. Use kitchen scissors to make roughly three small cuts on the top of each roll to allow steam to escape during baking.
- Bake: Place the trays in the preheated oven and bake the sausage rolls for approximately 20 minutes until the pastry is golden and the filling is cooked through.
- Cool: Remove the sausage rolls from the oven and transfer them promptly onto a wire rack to cool slightly before serving.
Notes
- Using fresh thyme adds a vibrant herbal note, but dried thyme can be substituted in a pinch.
- Ensure the sausage rolls are spaced well on the trays to allow even baking and browning.
- For an extra glossy finish, you can use a beaten egg instead of milk for brushing the pastry.
- Allow the sausage rolls to cool slightly before serving to avoid burns and to let flavors develop.
- These sausage rolls can be prepared in advance and refrigerated before baking; just increase baking time slightly if baking from cold.
