Turkey "Sausage" Rolls
(makes 30 small rolls)
These are very moist because of the added apple and vegetables and healthier than the sausagemeat variety.
You can prepare them before Christmas using minced meat or as a way to use up leftovers.
You can also substitute the same quantity of vegetarian stuffing for the meat 
500g cooked finely chopped turkey or uncooked turkey/chicken breast mince
1 carrot, grated
1 apple, grated
1 onion, grated
1 egg, plus one extra egg, lightly beaten
2 heaped teaspoons wholemeal flour
(Flavouring to suit your palate you may wish to add:
2 garlic cloves, finely chopped
1 tablespoon thyme leaves
1 tablespoon grain mustard)
salt and pepper
3 sheets puff pastry, thawed
1. Preheat the oven to 200C and line two baking sheets with non stick paper.
2. Mix all the ingredients (except the extra egg and puff pastry) in a large bowl until well combined. It’s easiest to do this using your hands.
3. Cut each pastry sheet in half so you have 6 rectangles and place on a lightly floured surface. Divide the mixture into 6 equal portions and spoon evenly down the centre of each pastry rectangle.
4. Fold one edge of the pastry over the filling, stretching it slightly as you go and tuck it under the mixture slightly. Fold the other pastry edge over the top to form a seam and press down gently to seal. Turn the rolls over so the seam side is down. Repeat with the remaining rolls.
5. Cut each roll into 5 segments and make a small slit on the tops to prevent them bursting. Arrange on the baking sheets well spaced apart.
6. Uncover and brush the tops with beaten egg then bake for about 15-20 minutes if using cooked meat, 30 minutes if using raw meat, until golden brown and cooked through.
