Chicken, leek and cranberry sausage rolls

PREP TIME 30 minutes COOKING TIME 20 minutes SERVES 14 INGREDIENTS

● 1 tbsp olive oil ● 1 medium leek, finely sliced ● 250g Heck Simply Chicken Mince ● 320g pack ready-rolled puff pastry ● flour, for dusting and rolling ● 6 tbsp cranberry sauce ● 1 egg, beaten, to glaze ● 1 tsp nigella seeds (optional)

METHOD

1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6. 2 Heat the oil in a pan, add the sliced leek and cook until softened. Set aside to cool then mix into the chicken mince and set aside.

3 Unroll the pastry onto a lightly floured surface and cut in half lengthways to form 2 equal pieces.

4 Spread the cranberry sauce onto each pastry rectangle and spread to within an inch of the long sides and to the edges of the short sides.

5 Divide the sausage mixture in two and then spoon the mixture into the centre of each pastry, forming a long sausage. Lightly brush one long side of the pastry with a little water. Fold the pastry over the sausage meat, long side to long side, tucking under, so that the join is on the bottom.

6 Cut the lengths of sausage roll into 5cm pieces. Space them apart on a baking sheet. Lightly brush with the beaten egg, scatter with the nigella seeds and bake for 15-20 minutes until golden and cooked through. Serve hot or cold.

COOK’S TIP

High in nutrients and antioxidants, cranberries are a popular superfood and have numerous health benefits. They complement sweet and savoury dishes and there are heaps of great recipes, whether you use the raw berries or a sauce. Don't overcook them though or they'll turn to mush.