Turkey, Camembert & Cranberry Sausage Rolls

Prep Time
Cook Time
1h 40m
Ready In

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

Original recipe yields 30 servings


  • 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.