Description
These Turkey and Cranberry Sausage Rolls are a delightful twist on a classic savory snack, combining lean ground turkey with sweet dried cranberries and aromatic herbs, all wrapped in flaky puff pastry. Perfect as a festive appetizer or tasty snack, they bake up golden and tender with a deliciously satisfying blend of flavors.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 500g ground turkey
- 1/2 cup dried cranberries, roughly chopped
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten (plus 1 extra for egg wash)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pastry
- 2 sheets puff pastry, thawed
- Sesame seeds for topping (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic, dried thyme, and dried sage, cooking for an additional minute until fragrant. Remove from heat and allow to cool slightly.
- Mix Filling: In a large bowl, combine ground turkey, roughly chopped dried cranberries, breadcrumbs, one lightly beaten egg, salt, pepper, and the cooled onion mixture. Stir the ingredients together until thoroughly blended.
- Prepare Pastry: Cut each sheet of puff pastry in half lengthwise to create four rectangles. This will be used to encase the sausage filling.
- Form Rolls: Divide the turkey mixture into four equal portions. Shape each portion into a long log along one long edge of each pastry rectangle. Carefully roll the pastry over the filling to enclose it completely. Seal the edges by pressing lightly with a bit of water to ensure they stick.
- Slice and Arrange: Place the sealed rolls seam-side down on the prepared baking sheet. Cut each roll into 4 smaller sausage rolls, yielding a total of 16 rolls. Arrange them evenly spaced on the baking sheet.
- Egg Wash and Topping: Brush the tops of each sausage roll with the remaining beaten egg to achieve a beautiful golden finish. Optionally, sprinkle with sesame seeds for added texture and visual appeal.
- Bake: Bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and the filling is cooked through. Check for doneness by ensuring the turkey is no longer pink inside.
- Cool and Serve: Remove from the oven and let the sausage rolls cool slightly before serving to allow flavors to settle and to avoid burns.
Notes
- Ground chicken can be used as a substitute for ground turkey if preferred.
- For additional flavor, stir in a tablespoon of Dijon mustard into the turkey filling before assembling.
- These sausage rolls freeze well before baking—simply bake from frozen and add an extra 5 minutes to the cook time.
