Christmas dinner sausage roll
Combine the best bits of a Christmas dinner in one moreish bite with these canapés. Ideal for a festive buffet
- Prep: 20 mins
- Cook: 30 mins
- Easy
- Makes 16
Ingredients
Christmas dinner sausage roll method
STEP 1:
Turn the oven to 200C/180C fan/ gas 6. Edge a large baking dish with baking parchment. Now unroll the pastry and chop it in half equal lengthwise. Layer the cranberry sauce in the middle of each half, leaving a 1-2cm edge on each side.
STEP 2:
Unite the mince with the stuffing mix and 1 tbsp water, then massage. Scoop the mixture over the cranberry sauce, by pressing it lightly, now place the chipolatas on top across the line in the middle of each pastry half. season some of the egg along each side of the pastry half, now fold up and over the filling, and by pressing make two long sausage rolls. Turn them so the seams are beneath. Cut both of them into eight pieces (you have 16 in total), and now transfer them to the tray. Brush with the leftover egg, then press a sage leaf on each roll’s top. (You can freeze the rolls on the tray and transfer them to a container to keep them frozen for about two months).
STEP 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.
