Ingredients
- 1 pack of puff pastry (pre-rolled or block)
- 2 pouches of Merchant Gourmet Chestnut Stuffing
- 50ml alternative 'milk’
- 1 tsp olive oil
- Salt
- Cranberry sauce
Instructions
- Preheat your oven to 200C.
- Empty the stuffing into a bowl and mix well.
- Roll out the puff pastry (if using block, roll into a square about 0.5cm thick) and cut in half to create 2 rectangles then lay these on greaseproof paper on a baking tray. Lay the stuffing vertically in a line about 2/3 of the way across the pastry (you need a larger bit to go over the top).
- Mix the alternative 'milk' with the oil and a good sprinkle of salt. Brush this along the smaller edge of the pastry and criss-cross gently with the back of a knife.
- Gently bring the larger side of the pastry over and cover the top of the stuffing mix making sure the pastry is against the mix with no air pockets. Press the edge against the scored edge and use a fork to seal then trim the edges if necessary. Glaze the top of the roll with the 'milk' mix and then lightly score with a criss-cross or any desired pattern - even use some leftover trimmings to make a design.
- If you want to present the whole sausage roll, leave as is and bake for 20-25 minutes until golden brown. Alternatively, cut into individual sausage rolls, spread out on the baking tray and bake for 20 minutes
- For even fancier rolls, try topping with crispy fried onions before baking.
- Serve warm with some cranberry sauce (loosened slightly with some warm water or a splash of port!) - you could also serve with any other dipping sauce of choice.
2 comments
Can you freeze the chestnut stuffing Christmas rolls after baking?
Can you freeze the chestnut stuffing Christmas rolls after baking?