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Alyn Williams' turkey and stuffing sausage rolls recipe

5 ratings

These rolls are perfect to use up any leftover turkey and stuffing from the big festive meals. Serve them as snacks at parties and get-togethers or give them to your children as a starter along with a nice mixed salad or coleslaw. See method

Serves 12
50 mins to prepare and 15 mins to cook
320 calories / serving

Ingredients

400g (13oz) leftover turkey meat
75g (3oz) cranberry sauce, liquid strained off
400g (13oz) leftover stuffing
75g (3oz) button mushrooms, sliced
75g (3oz) onion, sliced
50ml (2fl oz) half fat crème fraiche
1/2 tsp mild curry powder
1/8 tsp ground nutmeg
15g unsalted butter
1 pinch salt

For the puff pastry

500g (1lb) puff pastry
15g (1 tbsp) flour, for rolling
4 egg yolks
50ml (2fl oz) water, cold

Each serving contains

Energy
1340kj
320kcal 16%
Fat
16g 22%
Saturates
7g 35%
Sugars
5g 5%
Salt
1g 16%

of the reference intake
Carbohydrate 29.2g Protein 15.4g Fibre 1.3g

Method

Melt the unsalted butter in a frying pan and fry the onions and mushrooms. Once soft, remove from the pan and drain on a kitchen towel. Leave to cool.
Roll out the puff pastry on a lightly floured surface. Make two 16cm wide and 40cm long rectangles, approximately 5mm thick. Cut the pastry lengthways down the middle and place onto a nonstick baking sheet. Leave to rest in the fridge.
Take out your leftover stuffing and dice the turkey into 1cm cubes.
Place the filling ingredients into a bowl (including the leftover turkey meat and stuffing) and mix well until combined.
Spoon the filling into a piping bag with a 1.5cm nozzle. Remove the pastry from the fridge and carefully pipe a thick, neat line of the filling down the length of the pastry, leaving a 1.5cm gap between one of the edges of the pastry and the filling. Let your little one have a go at piping in this step. If you don't have a piping bag, use a teaspoon to gently place spoonfuls of mix neatly down the centre of the pastry before continuing. If the little one struggles to get a neat line at first, don’t worry – scoop the mixture back in using a spatula, and let them try again.
Mix the egg yolks with the water in a bowl. Lightly brush the 1.5cm strip of pastry between the edge and the filling with egg wash.
Fold the portion of the pastry that has not been brushed with egg wash tightly over the filling and press down well along the egg-washed strip to seal. Any excess pastry will be trimmed off later. Repeat the same process with the second sheet of pastry, then place both sheets in the fridge to firm up.
After 10 mins, take the pastry out of the fridge and trim off any excess along the join. Your little helpers can crimp the edges of the pastry using the fork, as long as they’re careful not to poke their fingers! Repeat for the second sheet.

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Brush all of the pastry with more egg wash and put in the fridge for 10 more mins. After that time, remove from the fridge and apply a second coating of egg wash.

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Preheat the oven to gas 5, 180˚C, fan 160˚C. With a sharp knife, cut each of the rolls into 8x5cm mini rolls. Return them to the nonstick baking tray.
Place the tray in the centre of the oven and bake for 12-15 mins or until the mini rolls are a deep golden brown colour. Remove from the oven and allow the rolls to cool for a couple of minutes before serving.