GREG’S REVENGE SAUSAGE ROLLS

Tenuous title ahoy! Three times Tour de France winner Greg LeMond nearly died while shooting wild turkeys…

So if life's too short to make your own puff pastry, then the same is true of holding grudges against turkeys. What’s great about turkey thigh, though, is that it’s low in fat, high in protein, and using ready-rolled makes this an easy comfort food to make. INGREDIENTS (makes 6):

- 150g smoked streaky bacon - 2 tsp olive oil - 2 tsp caraway seeds - 3 tsp Dijon mustard - 400g turkey thigh mince - Black pepper - 280g puff pastry, ready-rolled - 1 egg yolk, beaten - Extra pinch of caraway seeds

METHOD:

1. Preheat the oven to 200°C 2. Finely chop the bacon, place in a non-stick pan with the olive oil and caraway seeds, and cook over a medium heat until it’s golden brown and crispy 3. Strain off the excess fat from the bacon with a sieve, then set it aside 4. Once cool, mix with the Dijon mustard, then stir into the turkey mince and season with black pepper 5. Place a 10cm x 12cm piece of puff pastry onto a floured surface and divide the mince mix into six equal parts – each one should weigh about 75g 6. Form each piece of mince into a sausage, place it on the pastry, brush one edge with the egg yolk so that the pastry binds, and fold the pastry over. It's best to have a lip on the pastry 7. Place the rolls on to a non-stick tray, brush with egg yolk and sprinkle some caraway on top 8. Bake for 18 minutes. Remove from the oven and place on a cooling rack for 10 minutes before eating