A mini sausage roll is a good idea no matter the time of year, but they’re practically a necessity come Christmas. We’ve swapped the sausagemeat for turkey mince and studded it with dried cranberries for a simple, seasonal snack for entertaining – perfect for preparing ahead and keeping in the freezer for those last-minute occasions.
The rolls can be made, frozen on trays, then bagged and labelled in the freezer. Cook from frozen for an extra 10 minutes. Or air-fry from frozen for 20 minutes at 180°C (just check they’re piping hot throughout).
Browse more of our favourite make-ahead Christmas recipes.
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Ingredients
- 500g turkey mince
- 1 tsp mixed dried herbs
- 1⁄4 tsp ground allspice
- 1⁄4 tsp freshly grated nutmeg, plus extra to garnish
- 1⁄2 tsp fine sea salt
- 50g dried cranberries
- 320g sheet puff pastry
- 1 medium egg, beaten with a pinch of salt (see Before You Start)
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Method
- Heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet. Put the turkey mince in a bowl with the herbs, spices, salt and dried cranberries, then mix with your hands until evenly distributed. Unroll the pastry sheet, then cut in half lengthways. Halve the turkey mixture, then roll into 2 even logs the same length as the pastry and lay them along the middle of each pastry half.
- Brush the egg down one side of the pastry, then fold it over the filling so the egg-washed surface meets the pastry on the other side. Crimp the pastry with a fork to seal. Trim the pastry edge, then brush with more egg and sprinkle with grated nutmeg. Repeat with the second sheet of pastry, then slice each into 12 mini rolls. You can now either freeze them or bake them.
- Put the rolls on the lined sheet, then cook for 16-18 minutes (or 25-30 minutes if frozen). Eat hot or cold.
Nutrition
- 80kcals Calories
- 3.8g (1.9g saturated) Fat
- 6g Protein
- 5.4g (0.9g sugars) Carbs
- 0.4g Fibre
- 0.2g Salt
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