A delicious festive take on the classic sausage roll, made instead with turkey mince, cranberry sauce and brie. These mini pastry rolls will make a fantastic appetizer or party snack this Christmas!
Everyone loves a sausage roll at Christmas but for a festive twist why not try my Turkey, Cranberry & Brie rolls instead this year? These little bites will make such a great addition to the Christmas party buffet!
These rolls are really easy to make. I use a sheet of ready-made puff pastry but you could of course make your own too. The filling is made with turkey mince, garlic and spring onion plus one secret ingredient – a chicken stock cube! Turkey mince can sometimes be very bland but the stock cube adds tonnes of flavour.
The puff pastry is then spread with a layer of cranberry sauce, adding a delicious sweet flavour, and then rolled up and cut into 16 bite-sized rolls. So delicious!
These rolls taste amazing hot from the oven but they can also be made earlier in the day and either served cold or warmed up a little.
A delicious festive take on the classic sausage roll, made instead with turkey mince, cranberry sauce and brie. These mini pastry rolls will make a fantastic appetizer of party snack this Christmas!
- 400g turkey mince
- 1 clove garlic, crushed
- 1 spring onion, chopped
- 1 chicken stock cube
- 100g brie
- salt and pepper to taste
- 320g puff pastry (1 sheet)
- 4 tbsp cranberry sauce
- 1 egg, beaten
- To serve: extra cranberry sauce and chopped parsley
- Preheat the oven to 180c and line two baking trays with parchment paper.
- Add the turkey mince, garlic and spring onion to a large bowl. Crumble in the chicken stock cube. Secret ingredient to add lots of flavour. Mix well.
- Add in the brie, roughly torn into small pieces and season with salt and pepper.
- Unroll the pastry and cut it into two widthways so that you have two rectangle shaped pieces. Spread the cranberry sauce over each pieces of pastry.
- Divide the turkey mixture into two and spread each piece down the middle of the pastry sheets, leaving a gap of about 1cm either side.
- Roll the pastry over the mixture so that the two edges meet. Press down with a fork to seal it.
- Cut each of the large rolls into 8 small rolls and place on the baking trays. Brush with a little beaten egg and bake in the oven for 25 mins until golden brown.