Stuffed Turkey Sausage Rolls are like Christmas dinner in a sausage roll (including the turkey)
A Christmas tradition
Lets get making sausage rolls
Stuffed Turkey Sausage Rolls
- 2 tablespoons pine nuts
- 1/2 tablespoon olive oil
- 1 rasher bacon, finely chopped
- 1/2 small red onion, finely chopped
- 1 stalk celery, finely chopped
- 1 cup finely chopped mushrooms
- 1 small clove garlic, crushed
- 500 g turkey mince (ground turkey)
- 1 tablespoon butter, softened (notes)
- 2 tablespoons fresh sage, finely chopped (notes)
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 4 sheets pre-rolled puff pastry, still cool but not frozen (I like to use Borgs)
- ½ cup plain (AP) flour
- 1 egg, beaten
- Nigella seeds (optional)
Preheat oven to 200C / 400F / 180C fan. Line 2 baking trays with baking paper.
Make the filling
In a dry frying pan over medium heat, gently toast the pine nuts. Make sure to move them around regularly so they don’t burn. Once they’re a little golden, transfer them to a large bowl to cool.
In the same pan, heat the olive oil then add the bacon, onion, celery, mushrooms and garlic. Saute until they’ve softened. Allow to cool slightly while you mix the rest of the ingredients together.
Into the bowl with the pine nuts, add the turkey mince, butter, sage, breadcrumbs, salt, pepper and nutmeg. Finally add the slightly cooled onion mixture and mix it all together well.
Now set up your sausage roll making space.
Have a large chopping board, a fork, a sharp knife, a small bowl of water and your flour close by. Lay one sheet of puff pastry onto your chopping board.
Roll 1/3 cup of filing lightly in the flour so that your hands don’t get sticky, then form it into a long sausage shape just slightly shorter than the width of the pastry (leave 1cm bare at each end). Lay the sausage just a couple of centimetres from the front edge of the pastry, then use your finger to run some water around the sides and front edge of the pastry. Fold the pastry away from you, over the top of the meat and press the join down firmly on the other side of the filling. Make sure it’s tight, you don’t want air trapped inside. (use the edge of your fingers to press the pastry tight up against the filling and push out the air as you go.)
Use the knife to cut away the other half of the sheet, then press down all along the 3 join sides with the fork. Trim away a little of the join if it’s too wide. Cut each log into 5 pieces, then jab 2 little air holes in the top of each one with the knife to allow steam to escape. Sit them onto the baking tray an inch or two apart, then repeat with the rest of the pastry and filling mix.
You can freeze them at this point by laying them on a baking tray in the freezer, then once frozen, transfer them all to a plastic bag or container.
Or, if you want to bake them straight away, lightly brush them with the beaten egg, sprinkle with nigella seeds if using, then bake for around 20-23 minutes, turning the trays halfway through, until light golden and crispy all over. Give them a couple of minutes to cool down before taking a bite.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
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