Christmas Sausage Roll

Ingredients

• Pork sausage meat (high meat content) — 450g
• All-butter puff pastry — 375g
• Cranberry sauce — 100g
• Free range egg (beaten) — 1 large
• Dried sage — 1 tsp
• Plain flour (for dusting) — 1 tbsp

Method

1. 1

   Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.

2. 2

   In a mixing bowl, combine the sausage meat with the dried sage, ensuring it is evenly incorporated.

3. 3

   Lightly dust your work surface with plain flour and roll out the puff pastry into a large rectangle, approximately 3mm thick.

4. 4

   Spread a thin, even layer of cranberry sauce down the centre of the pastry lengthways.

5. 5

   Shape the sausage meat into a long sausage shape and place it on top of the cranberry layer.

6. 6

   Brush the edges of the pastry with the beaten egg, then fold the pastry over the meat, pressing firmly to seal the edges.

7. 7

   Cut the long roll into 8 equal pieces and place them on the baking tray, seam-side down.

8. 8

   Brush the tops of each roll with the remaining beaten egg for a golden finish.

9. 9

   Bake for 20-25 minutes until the pastry is puffed and golden brown, and the sausage meat is cooked through.