Turkey Sage Sausage Rolls & Cranberry Relish

Makes 20 cocktail sized rolls
​

• 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

 

1. Preheat the oven to 180 degrees C
2. Destalk and chop the sage finely and place in a bowl
3. Chop up the cranberries/apricots finely and add to the bowl
4. Finely chop the pinenuts and add
5. Add the mince, cinnamon, cumin, salt, pepper, a small egg and the breadcrumbs
6. Mix very well  (ideally with your hands using gloves if you prefer) to ensure everything is mixed well
7. 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
8. Put a little flour in a small bowl - in case you need for dusting
9. Break a small egg into a bowl and mix (for an eggwash) - keep until needed
10. Line a baking tray with parchment paper
11. Roll open the sheet of puff pastry on the work surface (keep it on its original wrapping paper)
12. Cut a division lengthways into 2 long strips using a sharp knife – leave on the paper 
13. 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
14. 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
15. Brush the top of the pastry with egg wash and sprinkle with poppy/sesame seeds
16. Cut the long pastry roll into smaller “sausage rolls” as long or short as you like, and transfer to the baking tray. 
17. Now turn the paper with the remaining pastry around so the pastry is nearer to you and repeat everything using the remaining filling  
18. 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)

 

1. Chop the clementine/orange into smaller pieces, leaving skin on but removing any seeds.
2. Place in a blender with the cranberries and sugar (and spice if using).
3. 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)

 

1. Place all ingredients in a small pan and bring to the boil
2. Then turn down to a simmer and cook (lid on) for 20 minutes
3. Allow to cool slightly and then blend with a stick blender (or transfer to a small processor)
4. If  you want you can push it through a sieve to remove the pips etc (I leave in as prefer) 
5. 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