Martha's stuffing sausage rolls
Savoury pork stuffing and oozing brie wrapped in crisp puff pastry with a hint of cranberry sweetness. The perfect Christmas canape!
- Prepare30 mins
- Cook30 mins
- Total time1 hr
- ½ onion, finely diced
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 85g stuffing mix (Paxo, or similar)
- Plain flour, for dusting
- ½ 500g pack puff pastry
- 50g Brie, chopped into small pieces
- 2 tbsp cranberry sauce
- 1 British Blacktail Medium Free Range Egg, beaten
Fry the onion and garlic together in the olive oil over a low heat for around 5-6 minutes, or until soft and translucent. Tip into a large mixing bowl. Add the stuffing mix. Add 215ml boiling water according to the pack instructions. Season to taste. Allow to stand for 5 minutes, then stir well to combine. Allow to cool to room temperature.
Preheat the oven to 180°C, gas mark 4 and line a large baking tray with baking parchment. Lightly flour the work surface and roll the puff pastry out into a large rectangle 0.5cm in thickness, about 34x24cm, then slice in half lengthways to make two smaller rectangles.
Add the Brie pieces to the stuffing mixture and season well. Spread 1 tbsp cranberry sauce down the centre of each pastry rectangle. Using floured hands, shape the stuffing into two long sausages and lay on top of the cranberry sauce.
Roll up to seal the sausage inside, then chill for at least 30 minutes. Brush the tops with beaten egg and, using a sharp knife, slice into 30 rolls. Bake for 25-30 minutes until golden. Serve hot or cold. Keep for up to 3 days in a sealed container in the fridge.
Typical values per item when made using specific products in recipe