Turkey, Cranberry and Prosciutto Sausage Rolls

   

I've been doing a lot of wrapping lately. I've taken gift paper and wrapped balls and books, wine and toys. I've taken puff pastry and wrapped turkey and prosciutto. I've listened to Eminem and rapped Lose Yourself.



Turkey, Cranberry and Prosciutto Sausage Rolls
slightly adapted from Donna Hay
Makes 12

1 tablespoon olive oil
1 onion, roughly chopped
2 cloves garlic, roughly chopped
2 tablespoons finely chopped sage
500g ground turkey
80g cranberry sauce (I used the jelly)
2 teaspoons Dijon mustard
Sea salt flakes
Freshly ground black pepper
2 sheets of ready-rolled puffed pastry
200g thinly sliced prosciutto
1 egg, lightly beaten
Pistachios, finely chopped for sprinkling

Preheat the oven to 200 degrees C. Line two baking sheets with baking paper.

Put the onion and garlic into a food processor and blitz to a fine mush. Heat the olive oil over medium heat and sweat the onion and garlic mush for about 5 minutes, until softened but not browned. Set aside to cool.

Once the onion and garlic is cool, add the sage, turkey, cranberry sauce, mustard, salt and pepper. Using your hands, mix everything together really well.

Line each pastry sheet with the prosciutto, over-lapping each slice. Cut the pastry sheets in half and divide the turkey mixture into four equal portions. Roll the turkey mixture into sausage shapes and place at one end of each piece of pastry. Brush the edges of the pastry with egg and roll the pastry to enclose the filling. Cut each roll into three equal portions. Place the rolls on the prepared baking trays, seam-side down. Use scissors to cut slits along the tops of each sausage roll, brush with egg and sprinkle with chopped pistachios. Bake for 25 -30 minutes, until golden brown.