Turkey, Camembert & Cranberry Sausage Rolls

30
Servings
60m
Prep Time
40m
Cook Time
1h 40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (102 g)
  • Calories 290.7
  • Total Fat - 17.8 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 232.2 mg
  • Sodium - 187 mg
  • Total Carbohydrate - 17.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 3.5 g
  • Protein - 15.2 g
  • Calcium - 77.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step 1

To make filling, heat oil in a medium, non-stick frying pan over a medium heat and add onions and garlic and cook, stirring occasionally, until soft and then transfer to a large bowl and allow to cool slightly.

Step 2

Add remaining ingredients and season with salt and pepper and use your hands to mix well.

Step 3

Using a disposable piping bag, cut an opening 6cm up from the tip and fill bag with one-third of the filling and twist the top.

Step 4

Place pastry, in a single layer, on a clean bench and cut each in half lengthways and then pipe filling down one long edge of each piece, refilling bag as necessary and roll-up to enclose filling and then brush egg evenly over rolls.

Step 5

Cut each roll into three equal pieces. Place seam-side down, on three large oven trays lined with baking paper.

Step 6

Cook two trays in a hot oven (200C) for about 25 to 30 minutes, or until cooked through and golden brown. and then repeat with remaining tray.

Step 7

Serve warm sausage rolls with chutney.

Step 8

TIP - To make breadcrumbs, process 8 slices white bread in a food processor. Uncooked sausage rolls can be made up to one day ahead. Store in an airtight container, in a single layer, in the fridge or freeze for up to two months.

Tips & Variations


No special items needed.

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