Simple to make with a ready rolled sheet of puff pastry these are the perfect comfort meal. Feel free to shake up the filling (beef or lamb) and a variety of spices or herbs. A little chili crunch in the mix can also be a welcome treat. Dipped in pumpkin jam for added festive cheer these are about to be your new favourite recipe.
Turkey Sausage Rolls
4
servings15
minutes30
minutesIngredients
500g (1 lb) minced turkey (preferably dark meat)
1 tbsp olive oil
200g (1 large) onion, chopped
2 celery stalks, chopped
A few thyme sprigs, leaves stripped from the stems
3-4 sage leaves, chopped
2 tsp salt, divided
1/2 tsp Aleppo pepper
1 tsp ground allspice
1 small bunch parsley chopped (approx 20g)
60g (1/3 cup) breadcrumbs*
2 large eggs
1 x package ready rolled puff pastry
1-2 tbsp sesame seeds
Optional extra: if you have a bag of chestnuts leftover from your festive feasts, crumble them into the mix, you won’t be sorry.
Directions
- Preheat oven to 190ºC (375ºF). Remove the turkey from the fridge to bring it to room temperature
- Heat olive oil in a frying pan and add the chopped onion, celery, thyme, sage and a good pinch of salt. Cook on a low heat for 10-15 minutes until soft and translucent. Turn off the heat and allow to cool a little.
- In a large bowl, combine the turkey, parsley, allspice, Aleppo, a good pinch of salt, breadcrumbs and one egg. Add the cooked onions and mix everything together.
- Whisk egg in a bowl with a good pinch of salt for the wash and put aside.
- Unpack the puff pastry sheet and transfer to a cutting board. I usually leave it on the parchment that it is rolled on for ease.
- Place the filling along the long half of the pastry, leaving a 1cm perimeter around the edge, keeping the other half exposed to fold over the turkey mixture.
- Brush egg wash over exposed pastry and firmly fold pastry over pressing edges together to seal. Feel free to be fancy here and press down with a fork.
- Slice into 6 equal pieces and transfer onto a parchment lined baking sheet.
- Brush egg wash over the top and sprinkle with sesame seeds.
- bake for 35-40 minutes until golden brown and juicy.
- Serve with a dollop of pumpkin jam or leftover cranberry sauce.
- *I always whizz up the ends of my bread in the food processor and keep them in the freezer for times like these
Recipe Video
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