These cranberry sausage rolls are a festive twist on a classic comfort food, adding the sweet-tart cranberries to the savoury sausagemeat, perfect for the holiday season.

I highly recommend using fresh cranberries for the tartness, but dried cranberries would work too.

Ingredients

Makes 4 small ones

1 tablespoon olive oil
200g sausagemeat
1 small red onion, finely chopped
1 clove of garlic, minced
½ stick of celery, finely chopped
25g fresh or dried cranberries
½ teaspoon dried thyme
¼ teaspoon dried coriander
¼ teaspoon white pepper
¼ teaspoon fennel seeds, ground
¼ teaspoon ground cinnamon
½ teaspoon fine sea salt
½ teaspoon dried sage
160g ready rolled puff pastry
1 small egg, beaten

Method

1. Heat the oil in a small pan, add the onion and celery and cook gently until soft but not browned. Stir in the garlic and thyme and cook for 5 minutes longer. Leave to cool.
2. Preheat the oven to 180°C.
3. If using fresh cranberries, put them in a pan and add just enough cold water to cover. Simmer until tender and drain well. Roughly chop them.
4. Put the sausage meat in a bowl and add the onion mixture, chopped cranberries, sage, spices and salt. Mix well.
5. Roll out a rectangle of pastry and spoon half the sausage mixture down the centre. Brush all down one side with the egg wash, then fold the pastry over the sausage meat and press the edges together to seal. You should have a flat lip on one side where the edges join; press down all along this with a fork to mark and seal.
6. Cut into 4 sausage rolls and place on a lined baking sheet. Brush the sausage rolls with egg wash and sprinkle with black sesame (if using).
7. Bake for 35-45 minutes until golden brown and cooked through. The pastry underneath should be lightly golden.

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Janice xx