PARTY SPECIAL

recipe CASSIE BEST photograph MIKE ENGLISH

We’ve combined our favourite components of a Christmas dinner into one moreish bite. These are the only canapés you’ll need this season

Christmas dinner sausage roll

MAKES 16 PREP 20 mins COOK 30 mins EASY ❄

375g ready-rolled puff pastry 2 heaped tbsp cranberry sauce 200g turkey thigh mince 50g dried stuffing mix 6 chipolatas 1 egg, beaten 16 sage leaves gravy, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Line a large baking tray with baking parchment. Unroll the pastry and cut in half lengthways. Spread the cranberry sauce down the middle of each half, leaving a 1-2cm border at each side. 2 Combine the mince with the stuffing mix and 1 tbsp water, then season. Spoon the mixture over the cranberry sauce, pressing down slightly, then lay the chipolatas on top in a line across the middle of each pastry half. Brush some of the egg along one edge of each pastry half, then fold up and over the filling, and press to seal to make two long sausage rolls. Turn them so the seams are underneath. Cut both into eight pieces (you should have 16 in total), then transfer to the tray. Brush with the remaining egg, then press a sage leaf on top of each roll. At this stage, you can freeze the rolls on the tray. Transfer to a container to keep frozen for up to two months. 3 Bake for 25-30 mins until golden (or 35-40 mins from frozen). Serve warm with gravy for dunking. Will keep chilled in an airtight container for up to three days.

PER ROLL 161 kcals • fat 10g • saturates 4g • carbs 12g • sugars 2g • fibre 1g • protein 6g • salt 0.5g