Firstly, let me start by saying the only thing sausage about these sausage rolls is the shape. There is no pork in these bad boys! The usual cheese and onion roll substitute is undeniably delicious, however these are, well, a little more meaty and make good use of a couple of key seasonal ingredients.
I used two 180g bags of cooked chestnuts, grinding one bag up with the grinding blade of my nutribullet and roughly chopping the other. I mixed these with wholemeal breadcrumbs made from two slices bread, two crushed garlic cloves, a wedge of pecorino cheese grated, salt (although be sparing as the cheese is quite salty), pepper and a handful of chopped parsley.
Mix the ingredients together and then bind them with a couple of beaten eggs. Tip the mixture onto a sheet of clingfilm and roughly shape into a a sausage.
Wrap the clingfilm around it, rolling as you go until you get a long sausage shape.
Chill in the freezer for half an hour. I had to chop mine in half to make it fit.
In the meantime take one of two shop bought pack of puff pastry packs out of the fridge and roll out into a rectangle if it’s not pre-rolled. After half an hour take half of the mix out of the freezer and slice lengthways down the sausage to create two long half moon shapes. Lay them on top of the pastry as down on the pic below. Slice the pastry so each half of sausage as it’s own pastry rectangle.
Spoon some cranberry sauce over the top.
Egg wash around the side and fold the pastry over the top of the sausage crimping with a fork to seal.
Trim the excess edges off to neaten, put on a tray and repeat with the other side. Chill in the fridge for another half an hour, then slice into inch wide pieces, score or prick the tops and brush on an egg wash.
Bake at 200oC for about 20 minutes or until golden. Repeat with the second pack of puff, and the other half of the sausage which should still be in the freezer!