Festive Sausage Rolls
These delightful Sausage Rolls are perfect for visitors. A Dairy Diary recipe.
Ready-rolled puff pastry 320g pack
Cranberry sauce 3–4 tbsp
Leftover cooked stuffing 125g (4½oz)
Pork & apple sausages 400g pack, skinned
Egg 1, beaten
Preheat oven to 220°C/200°fan/Gas 7. Grease a baking sheet.
Unroll pastry and cut in half lengthways. Spread cranberry sauce along right half of each pastry strip, leaving a border around the edge.
Divide stuffing in half and roll each half into a piece as long as the pastry. Do the same with sausagemeat. Place a roll of stuffing and a roll of sausagemeat on top of cranberry sauce.
rush edges of pastry with water and fold over, pressing well to seal along long edge. Brush with beaten egg then cut each into eight pieces and place on baking sheet. Bake for 20 minutes or until golden brown. Serve warm or cold.