Turkey, Camembert and Cranberry Sausage Rolls
Makes 30, Prep and Cook: 1 hour, 45 mins
5 sheets frozen puff pastry, thawed 1 egg, lightly beaten Tomato chutney, to serve
FILLING 1 tblsp olive oil 2 onions, finely chopped 2 cloves garlic, crushed 500g turkey mince 500g sausage mince 3 cups fresh breadcrumbs 2 egg yolks 125g camembert cheese, cut into
1cm pieces ½ cup cranberry sauce ½ cup finely chopped fresh parsley
1 To make filling, heat oil in a medium, non-stick frying pan over a medium heat. Add onions and garlic. Cook, stirring occasionally, until soft. Transfer to a large bowl. Allow to cool slightly. 2 Add remaining ingredients. Season with salt and pepper. Use your hands to mix well. 3 Using a disposable piping bag, cut an opening 6cm up from the tip. Fill bag with one-third of the filling. Twist top. 4 Place pastry, in a single layer, on a clean bench. Cut each in half lengthways. Pipe filling down one long edge of each piece, refilling bag as necessary. Roll up to enclose filling. Brush egg evenly over rolls. 5 Cut each roll into three equal pieces. Place seam-side down, on three large oven trays lined with baking paper. 6 Cook two trays in a hot oven (200C) for about 25 to 30 minutes, or until cooked through and golden brown. Repeat with remaining tray. 7 Serve warm sausage rolls with chutney.