RECIPE: Turkey & Cranberry Sausage Rolls
Recipe Credit: Adam Liaw via Good Food
Photo Credit: William Meppem
Somehow I realised I was 31 years old I had NEVER made my own sausage rolls. Something to do with having to have your own pastry made it all feel a little overwhelming, however, I’ve recently discovered this incredible combo, made a few tweaks for ease and voila, we now have a new addition to the weekly rotation!
Plus, they make the perfect one handed snack for busy breastfeeding or toddler wrangling mums!
The best part about these sossy rolls is that you can make them with pretty much any combo you like. If you don’t have certain herbs, you’re going to be fine to swap them for something else. Don’t have fresh herbs and only have dried ones? Go for it. Most of the recipes I like or gravitate toward are pretty relaxed because honestly, who has time for anything else?!
If you make these and enjoy them, let me know or tag me on Instagram so I can see: @themodern.doula
INGREDIENTS:
2 slices wholemeal bread
25g butter
1 small brown onion, diced
2 garlic cloves, minced/diced
500g turkey mince
250g thick-cut bacon (I like the diced bacon in a packet)
1/2 cup dried cranberries
2 tbsp shredded parsley
1 tsp fresh thyme leaves (sub for dried if you don’t have fresh)
lots of salt and pep
3 sheets puff pastry (thawed for rolling)
1 lightly beaten egg
2 tablespoons of sesame seeds (optional)
sauce for serving
METHOD
Preheat oven to 200*C and line your baking trays with baking paper
Whizz the bread in a nutribullet or food processor until it makes breadcrumbs
Heat the butter on a small fry pan and sautee the garlic and onion together until the onion is soft but not browned
In a separate bowl, add the turkey mince, bacon, cranberries, herbs and breadcrumbs and mix well
Season with lots of salt & pep and add a tablespoon of water if the mixture feels a bit dry. Divide the mixture into 6 portions
Grab a piece of thawed pastry and cut in half. Grab the long side and spoon one portion of the mixture along the long edge. Use a bit of water along the opposite edge which will help it stick when you roll the pastry into a log. Once rolled, place the log joining side down and cut evenly into bite size pieces, brush the tops with egg and then place on the baking tray. I like to add sesame seeds to the top but this is optional.
Repeat with remaining pastry sheets
Bake for 20 mins until golden and serve with your favourite sauce
Enjoy!
