Christmas Sausage Rolls
Delicious pastries filled with savory sausage, cranberry sauce, and Brie, perfect for holiday gatherings.
Ingredients
For the filling
- 400 g pork sausage meat Can be substituted with turkey or chicken sausage.
- 1 clove garlic, crushed or finely chopped Alternatively, use garlic powder.
- 1 teaspoon orange zest
- mixed herbs, to taste
- salt and pepper, to season
- 1 pack ready-to-roll puff pastry Homemade puff pastry can also be used.
- cranberry sauce, to spread Use sparingly to avoid sogginess.
- 1 wheel Brie cheese, sliced Can substitute with Camembert or vegan cheese.
- 1 beaten egg For egg wash.
Instructions
Preparation
- Preheat your oven to 200°C (180°C fan). Lightly grease a baking sheet.
- In a bowl, squeeze sausage meat from its casing if using actual sausages. Add crushed garlic and orange zest. Season with mixed herbs, salt, and pepper; mix well.
- On a floured surface, unroll puff pastry and cut it in half lengthways.
- Spread a line of cranberry sauce down the middle of each pastry half.
- Divide the sausage mixture in two and spread it along the pastry strips on top of the cranberry sauce.
- Lay slices of Brie over the sausage mixture.
- Brush one edge of the pastry with beaten egg and fold the other edge over to encase the filling. Press to seal and trim any excess pastry.
- Cut each roll into four equal pieces and poke small slits in the top of each roll.
- Brush the tops with beaten egg and bake for about 25 minutes until golden and puffed.
- Allow to cool for a few minutes before serving warm.
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven to retain crispiness.