These turkey sausage rolls are a fun twist on a classic. Like your holiday dinner in sausage roll form, these are easy to make and so delicious. Serve them as a wonderful appetiser or use them in place of your turkey stuffing side dish.
1tablespoonbutter, softened (14g / ½ oz) (notes 1)
500gturkey mince (ground turkey)(1.1lb)
2tablespoonsfresh herbs, finely chopped (I use sage, thyme and parsley)(notes 1)
1cupdry breadcrumbs
1teaspoonsalt
½teaspoonfreshly cracked black pepper
¼teaspoonfreshly grated nutmeg
4square sheetspre-rolled puff pastry, cold but not frozen (I like to use Borgs)
½cupplain flour (all purp flour)
1egg yolk
2teaspoonscream (thickened / heavy)
sesame seeds (optional)
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 200C (180C fan) / 400F. Line 2 baking trays with baking paper.
Make the filling
In a dry frying pan or skillet over medium heat, heat the olive oil then add the bacon, onion, mushrooms and garlic. Saute until they’ve softened. Allow to cool slightly while you mix the rest of the ingredients together.
Tip the hot bacon mixture into a large mixing bowl and add the butter. Mix well to melt and combine.
Add the turkey mince, herbs, breadcrumbs, salt, pepper and nutmeg 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 ⅓ 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 seam 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, beat the egg yolk and cream together land brush over the sausage rolls. Sprinkle with sesame seeds if using.
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.
Notes
I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check yours before measuring.
Course: Afternoon Tea, appetiser, Appetizer, fingerfood, Side Dish, starters
Cuisine: Christmas
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.