Quick Festive Pork & Cranberry Sausage Rolls

british

Quick Festive Pork & Cranberry Sausage Rolls

Have homemade sausage rolls straight from the oven in under 30 minutes. These festive snacks are perfect to make ahead, then pop in the oven for Christmas morning or a bite-sized snack over the holiday period. If you are making these ahead, follow the recipe up until crimping the pastry then refrigerate overnight or freeze for up to 3 months.

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Ingredients

  • olive oil 1 tbsp
  • egg 1 (beaten)
  • ready rolled puff pastry 320 g
  • dried thyme 1 tsp
  • dried cranberries 40 g (chopped)
  • garlic powder 1 tsp
  • celery ½ (chopped)
  • onion ½ (chopped)
  • pork mince 400 g

Method

  • Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking tray with non-stick baking paper.
  • Finely chop the onion and celery. Heat the olive oil in a frying pan over a low heat, add the onion and celery and cook for a few minutes until softened. When they are cooked, spread them out on a plate to cool.
  • Chop the dried cranberries. In a mixing bowl, combine the pork mince, dried cranberries, thyme, garlic powder, cooled vegetable mixture, and a pinch of pepper and salt.
  • Unroll the pastry sheet and cut it in half lengthways.
  • Divide the sausage mixture in two and roll each portion into a long sausage shape the length of the puff pastry strip. Beat the egg in a bowl.
  • Place the rolled sausage mixture onto the puff pastry strip, leaving enough of a border at the edge to stick the puff pastry together.
  • Brush one long edge of the puff pastry with some of the beaten egg. Then fold the other side of the puff pastry over the top of the sausage roll and push it down onto the egg washed puff pastry to seal. Repeat with the remaining sausage mixture and puff pastry.
  • Crimp the sealed edge of the puff pastry with a fork and then brush the rest of the sausage roll with beaten egg.
  • Slice each long roll into 10 pieces. Place on the lined baking sheet. Bake for 25 - 30 minutes, or until golden and piping hot throughout. Brush with the egg wash before baking and, if using straight from the freezer, bake for an extra 10 minutes.

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