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Cranberry and leek sausage rolls recipe

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Upgrade your sausage roll recipe this season with the addition of softened leeks, zesty cranberry sauce and crunchy nigella seeds. Why not whip up a batch of these to serve at your next Christmas party? See method

Makes 14
20 mins to prepare and 20 mins to cook
173 calories / serving

Ingredients

1 tbsp olive oil
1 medium leek, finely sliced
375g sausage meat
320g pack ready rolled puff pastry
flour, for dusting and rolling
6 tbsp Tesco Finest cranberry sauce
1 egg, beaten, to glaze
1 tsp nigella seeds

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
725kj
173kcal 9%
Fat
11g 15%
Saturates
4g 22%
Sugars
3g 4%
Salt
0.2g 4%

of the reference intake
Carbohydrate 13.6g Protein 7.1g Fibre 0.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Heat the oil in a pan and lightly cook the leek over a moderately high heat for 3-4 minutes until softened. Set aside to cool then mix into the sausage meat and set aside.
Unroll the pastry onto a lightly floured surface and cut in half lengthways to form 2 equal pieces.
Put 3 tbsp of the cranberry sauce onto each pastry rectangle and spread to within 3cm (1in) of the long sides and to the edges of the short sides.
Divide the sausage mixture in two and then, using a little flour to help, roll each into a sausage shape the same length as the pastry. Lay across the centre of each pastry rectangle. Lightly brush one long side of the pastry with a little water. Fold the pastry over the sausage meat, long side to long side, and carefully press together to seal.
Cut the lengths of sausage roll into 7 x 5cm (2in) pieces. Space them well apart on a baking sheet. Lightly brush with the beaten egg, scatter with the nigella seeds and bake for 15-20 minutes until golden and cooked through. Serve warm or cold with mustard and/or tomato sauce.

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