Spicy Cranberry Sausage Rolls

Using bulk sausage meat was new for me having only every used sausages in short pastry for rolls. But this recipe, using bulk meat and puff pastry is a little fancier than those regular tired old sausage rolls.

1 tbsp olive oil
3/4 cup chopped onion
300 g spicy bulk sausage meat
1 recipe puff pastry (see link below)
6 tbsps cranberry sauce
1 egg

Follow this link to an easy puff pastry recipe originally from Canadian Living.

http://hotandcoldrunningmom.blogspot.ca/2016/01/puff-pastry-recipe-from-canadian-living.html


Puff Pastry

1 cup cold butter
1  2/3 cups flour
3/4 tsp salt
1/3 cup cold water
1 egg, beaten


Start by browning the chopped onion in olive oil. Set aside to cool.

Once you've made the puff pastry roll it out on a floured counter to measure 9 X 12", then cut in half lengthwise.

Spread 3 tbsps cranberry sauce on each piece leaving a 1" border. Mix the cooled onion with the sausage meat.

Divide it in half and form into two flat sausage shapes, laying it onto of the cranberry sauce.

Wet the sides of the pastry with a little water, fold over and press the edges to seal.

Cut into 2" rolls, place well spaced on a parchment lined baking sheet seam side down. Brush with beaten egg.

Bake at 400 F for 20 minutes and serve warm or at room temperature with mustard.

Adapted from
http://m.tesco.com/mt/legacy.realfood.tesco.com/recipes/cranberry-and-leek-sausage-rolls.html