Turkey, Camembert & Cranberry Sausage Rolls

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.