Recipe of Homemade Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys christmas leftovers sausage rolls, gf df ef sf nf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys christmas leftovers sausage rolls, gf df ef sf nf using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF:

1. Prepare 300 grams Vickys Free-From Puff Pastry from my link below
2. Prepare 140 g (1 cup) chopped cooked turkey
3. Make ready 100 g (1/2 cup) leftover stuffing
4. Prepare 70 g (1/4 cup) cranberry sauce, drained

Steps to make Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil
2. Mix the chopped turkey, stuffing and cranberry sauce together
3. Roll out the pastry into a rectangular sheet, trimming the edges neatly and cut into 4 smaller rectangles
4. Divide the turkey mixture evenly into 4 and spoon a line of mixture, about 2 tablespoons worth, along one side of each pastry square
5. Brush the opposite side with a little bit of water or milk of choice
6. Roll the side with the turkey mixture over in the pastry to meet the side you wet and roll until the seam is on the bottom
7. Place the sausage rolls onto the baking sheet and cut a couple of slits on top of each to let the steam escape so they don't get soggy
8. Brush the tops with some more milk of choice to glaze (I like to use rice milk or light coconut milk) and bake for 30 minutes until golden and puffed

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