Ingredients
Scale
- 375 g (13.25 oz) Puff pastry
- 6 Sausages
- 40 g (0.25 cups) Stuffing mix
- 75 ml (0.33 cups) Water – freshly boiled
- 3 tablespoon Cranberry sauce
- 1 Egg – whisked
- 1 tablespoon Poppy seeds
Instructions
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Preheat your oven to at 200°C/180°C(fan)/400°F/Gas 6.
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Pour 75 ml Water (boiled) into a jug and add 40 g Stuffing mix. Stir well and leave to cool. Remove the sausage meat form 6 Sausages.
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Add the stuffing to the sausage meat. Mix well to combine.
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Cut 375 g Puff pastry in half lengthways.
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Divide the sausage meat between the two strips. Add 3 tablespoon Cranberry sauce on top of the meat.
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Fold the pastry over the sausage meat and press down the seam. Use a fork to crimp the edge.
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Brush over 1 Egg (whisked) and sprinkle over 1 tablespoon Poppy seeds. Cut into 16 individual rolls.
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Put the individual rolls onto a lined baking tray. Cook for 25-30 minutes.