Turkey, Camembert & Cranberry Sausage Rolls
December 31, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- 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
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.
Add remaining ingredients and season with salt and pepper and use your hands to mix well.
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.
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.
Cut each roll into three equal pieces. Place seam-side down, on three large oven trays lined with baking paper.
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.
Serve warm sausage rolls with chutney.
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.