These flavour packed Christmas Sausage Rolls are loaded with traditional pork sausage meat studded with dried cranberry & chestnut pieces. With their puff pastry jackets, this festive version of a classic Christmas party favourite cannot fail to impress. They're ready in just 30 minutes and freeze to perfection, so what are you waiting for? Go!
Put a kettle onto boil and preheat the oven to 200c fan | 220c | 390c or equivalent.
Line a large baking sheet with parchment or a silicone mat.
Measure 40g Dried Cranberries into a small bowl and then cover with roughly 3 tbsp Boiling Water. Set the bowl aside whilst you prepare everything else.
Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
Cut the sheet into half lengthways with a sharp knife.
Skin enough sausages to get 450g Pork Sausage Meat and add to a mixing bowl.
Finely chop 50g Cooked Chestnuts and add to the sausage meat.
Add 3 tbsp Caramelised Onion Chutney. Drain the water off the cranberries and add them too.
Mix all the filling ingredients together. I find it easiest to use my hands. Wet them first to stop it from sticking to you.
Divide the filling into two even portions and make long sausages out of each half. You can do this in smaller sections and join them together on the pastry.
Place the filling around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mould the sausage meat into the right shape as you go. Try to keep it as even as possible so that it cooks nice and evenly.
Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
Continue to roll until the meat is totally sealed. You may need to stretch the pastry a little as these are well filled rolls.
Wet your finger a little and gently press along with pastry seam – this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks. Make sure the rolls are positioned seam side down from this point on.
Use a sharp knife to trim off the very ends of each roll. Cut each roll in half. You can continue to cut each roll separately or line them up for the next cuts.
Still using the sharp knife, cut each of the 4 rolls into 3 pieces. I mark the cuts out to make sure I am cutting in the right place.
Make diagonal cuts in the top of each roll. You can do this before cutting them if you prefer.
Move the rolls to the lined baking tray and wash all over the top and sides with more of the beaten egg. Don't wash the ends with the exposed sausage meat.
Sprinkle roughly ½ tsp Dried Sage over the top of the rolls.
Bake for 15 to 20 minutes – until the pastry is golden all over.
Allow to cool a little before digging in or move them to a rack to cool fully.