Christmas Sausage Roll

• готове листкове тісто↗375g g
• соус з журавлини↗2 heaped tbsp tbsp

  heaped

• фарш з індичих стегнових м'яс↗200g g
• сухий набір начинки50g g
• чіполати↗6
• яйце↗1

  збите

• листя шавлії16
• соус (граві)↗

  для подачі

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Line a large baking tray with parchment paper. Unfold the puff pastry and cut it lengthwise in half. Spread the cranberry sauce down the centre of each half, leaving a 1‑2 cm border on each side.

2. 2

   Combine the mince with the dry stuffing mix and 1 tbsp water, then season. Spoon the mixture over the cranberry sauce, pressing lightly, then arrange the chípolati in a single row down the centre of each pastry half. Brush a little beaten egg on one edge of each half, then lift and fold the filling over, pressing to form two long rolls. Flip them so the seams are on the bottom. Cut each roll into eight pieces (total 16), then transfer to the tray. Brush with the remaining egg, then press a sage leaf on top of each roll. At this stage you can freeze the rolls on the tray. Transfer to a container and store in the freezer for up to two months.

3. 3

   Bake for 25‑30 minutes until golden (or 35‑40 minutes if baking from frozen). Serve warm with gravy sauce for dipping. Keep refrigerated in an airtight container for up to three days.