| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
serves
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Ingredients
- cooking oil spray
- 3 sheets reduced fat puff pastry
- 2 carrots roughly chopped
- 1 onion peeled and roughly chopped
- 1/2 cup wholemeal breadcrumbs
- 400 grams turkey mince
- 2 tsp crushed garlic
- 2 tsp dried rosemary
- 1 egg
- 1/2 cup dried cranberries
- 2 tsp sesame seeds
- Salt and pepper to season
- 1/2 cup milk
Ingredients
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|
Instructions
- Remove pastry from the freezer to defrost and preheat the oven to 180C / gas mark 4.
- Line two large baking trays with baking paper.
- In a food processor, blitz carrots and onion for 30-45 seconds until no more large chunks remain, add turkey mince, breadcrumbs, garlic, rosemary and egg blitz for 30-45 seconds or until well combined. Add cranberries and blitz for a further 15 seconds to mix through.
- Slice puff pastry sheets in half and spoon the mince mix lengthways down each half (leaving at least a centimetre pastry border down the side) of each puff pastry strip in a sausage shape.
- Roll each pastry strip over tightly into a roll and seal the edges with a little milk. Brush a small amount of milk over the top of the pastry rolls so they brown in the oven. Cut each pastry roll in thirds so you have 6 rolls per sheet of puff pastry.
- Place on the prepared trays and sprinkle with sesame seeds.
- Bake rolls in a preheated oven for 20-30 minutes or until golden brown and cooked through.
- One sausage roll is 1 serve. Cool leftovers and store in an airtight container in the fridge for 2-3 days.
Recipe Notes
174 calories per sausage roll