Turkey Sage Sausage Rolls & Cranberry Relish
Makes 20 cocktail sized rolls
NOTE: For vegetarian option, you can use quorn mince (or an equivalent brand), or make a mushroom duxelle by frying chopped mushrooms with diced onion, garlic and thyme, salt and pepper and a little squeeze of lemon (cook until all the liquid has evaporated from the mushrooms) and allow to cool before proceeding with the recipe.
For the relish (fresh/raw uncooked - like a salsa):
For the relish (cooked):
Utensils
- 1 sheet ready rolled puff pastry
- 250g minced turkey (veg - replace with Quorn or equivalent brand or pre-cooked mushroom duxelle - see recipe below)
- 1/4 tsp salt
- Black pepper – about 3-4 grinds
- 3 sage leaves – approx 1 Tbsp when finely chopped (can use 2 tsp dry instead)
- 2 small eggs (1 for mix, 1 for eggwash)
- 20g white breadcrumbs + 10g extra
- 1/2 tsp cinnamon (optional)
- 1/2 tsp cumin (optional)
- 20g pinenuts
- 20g dried cranberries or apricots
- 5g poppy seeds or sesame seeds (black pref)
- 20g flour – for dusting
- Preheat the oven to 180 degrees C
- Destalk and chop the sage finely and place in a bowl
- Chop up the cranberries/apricots finely and add to the bowl
- Finely chop the pinenuts and add
- Add the mince, cinnamon, cumin, salt, pepper, a small egg and the breadcrumbs
- Mix very well (ideally with your hands using gloves if you prefer) to ensure everything is mixed well
- Then, if it’s still too wet, add more breadcrumbs and mix through until you get the consistency you want – it mustn’t be stodgy or too dry
- Put a little flour in a small bowl - in case you need for dusting
- Break a small egg into a bowl and mix (for an eggwash) - keep until needed
- Line a baking tray with parchment paper
- Roll open the sheet of puff pastry on the work surface (keep it on its original wrapping paper)
- Cut a division lengthways into 2 long strips using a sharp knife – leave on the paper
- Get the filling from the fridge and divide in half, then put a line of turkey filling down the middle of the one strip closest to you – don’t overfill, leave a margin of at least 1cm
- Brush the long edges (furthest away from you) with egg and bring the pastry over the filling to join with the egg wash edge, to form a tight sausage roll shape – use the paper to guide your rolling and make sure the pastry covers the filling and no filling oozes out - You can tuck in the ends of the pastry, and gently press down to flatten
- Brush the top of the pastry with egg wash and sprinkle with poppy/sesame seeds
- Cut the long pastry roll into smaller “sausage rolls” as long or short as you like, and transfer to the baking tray.
- Now turn the paper with the remaining pastry around so the pastry is nearer to you and repeat everything using the remaining filling
- Bake for 20-25 minutes until the pastry is golden and the meat cooked through
NOTE: For vegetarian option, you can use quorn mince (or an equivalent brand), or make a mushroom duxelle by frying chopped mushrooms with diced onion, garlic and thyme, salt and pepper and a little squeeze of lemon (cook until all the liquid has evaporated from the mushrooms) and allow to cool before proceeding with the recipe.
For the relish (fresh/raw uncooked - like a salsa):
- 150g cranberries (fresh or frozen but defrosted)
- 1/3 cup (50g) caster sugar
- 1/8th orange
- 1/2 tsp mixed spice (optional)
- Chop the clementine/orange into smaller pieces, leaving skin on but removing any seeds.
- Place in a blender with the cranberries and sugar (and spice if using).
- Blitz until a nice chunky consistency - remove to a serving bowl
For the relish (cooked):
- 150g cranberries (fresh or frozen but defrosted)
- 75g sugar (brown or caster)
- 30ml cider vinegar
- 30ml orange juice (1/2 orange squeezed in)
- 60ml water (4 Tbsp)
- 1/2 tsp mixed spice (optional)
- Place all ingredients in a small pan and bring to the boil
- Then turn down to a simmer and cook (lid on) for 20 minutes
- Allow to cool slightly and then blend with a stick blender (or transfer to a small processor)
- If you want you can push it through a sieve to remove the pips etc (I leave in as prefer)
- Transfer to a glass jar and cool (if keeping more than a day or two please sterilise the jar first)
Utensils
- Chopping board
- Knife
- Med bowl
- 2 small bowls
- Mini whisk (for egg) or fork
- Pastry brush
- Small pan
- Tbsp measure
- Stick blender or small processor/blender
- Jam jar
- Disposable gloves (food prep)
- Parchment/baking paper
- Baking sheet