Turkey and Cranberry Sausage Rolls

Preheat the oven to 200C (180C fan/gas 6) and line a large baking tray with parchment paper. Unroll the puff pastry and cut it in half lengthways to make two long strips. Spread the cranberry sauce down the center of each strip, leaving a 1-2 cm border along the edges.

In a bowl, mix the turkey mince with the dried stuffing mix and 1 tbsp water until evenly combined. Season to taste. Divide the mixture between the pastry strips and press it gently over the cranberry sauce in an even layer. Arrange the chipolatas in a line down the center of each strip.

Brush one long edge of each pastry strip with beaten egg. Fold the pastry over the filling to enclose it, then press the edges firmly to seal. Turn the rolls seam-side down, then cut each long roll into 8 equal pieces for a total of 16 sausage rolls.

Transfer the sausage rolls to the prepared tray. Brush the tops with the remaining beaten egg, then press a sage leaf onto each one. Bake for 25-30 minutes, or until the pastry is puffed and golden and the filling is cooked through.

Serve warm with gravy on the side for dipping, if you like. If baking from frozen, add 10-15 minutes to the cooking time. Leftovers can be chilled in an airtight container for up to 3 days.