CHRISTMAS DINNER SAUSAGE ROLL
Combine the best bits of a Christmas dinner in one moreish bite with these canapés. Ideal for a festive buffet
Provided by Cassie Best
Time 50m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Line a large baking tray with baking parchment. Unroll the pastry and cut in half lengthways. Spread the cranberry sauce down the middle of each half, leaving a 1-2cm border at each side.
- Combine the mince with the stuffing mix and 1 tbsp water, then season. Spoon the mixture over the cranberry sauce, pressing down slightly, then lay the chipolatas on top in a line across the middle of each pastry half. Brush some of the egg along one edge of each pastry half, then fold up and over the filling, and press to seal to make two long sausage rolls. Turn them so the seams are underneath. Cut both into eight pieces (you should have 16 in total), then transfer to the tray. Brush with the remaining egg, then press a sage leaf on top of each roll. At this stage, you can freeze the rolls on the tray. Transfer to a container to keep frozen for up to two months.
- Bake for 25-30 mins until golden (or 35-40 mins from frozen). Serve warm with gravy for dunking. Will keep chilled in an airtight container for up to three days.
Nutrition Facts : Calories 161 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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