Turkey and Cranberry Sausage Rolls

  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

Old lovers turkey and cranberries all smushed in together and rolled in pastry. Fabulous.

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These are something a little different to the usual sausage roll – perhaps sneak in half a cup of camembert to the second half of the mixture and make a few sneaky adult versions. Don’t mind if I do.

Nutrition Note:  Turkey is high in protein and offers many important nutrients, including vitamin B12, selenium and niacin, needed for good health.  Most commonly eaten at christmas time turkey is a great option for the family all year round.

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  • 1 slice wholemeal bread, crusts removed, roughly chopped
  • ¼ cup water
  • 250g organic turkey mince
  • ¼ cup cranberries or raisins, finely chopped
  • ½ cup grated cheddar cheese
  • ½ zucchini, grated
  • ½ carrot, grated
  • ¼ cup cranberry sauce (optional)
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 tbs chia or sesame seeds
  • 1 egg, lightly beaten


Step 1

Preheat your oven to 180°C. Line two trays with baking paper. Place bread in a small bowl, pour over the water and leave to soak. -

Step 2

Combine bread, turkey, cranberries, cranberry sauce, cheese, zucchini and carrot in a bowl. Stir to combine. -

Step 3

Cut your pastry sheets in half. Spoon ¼ of the mixture evenly down the center of each pastry rectangle. Fold one edge of the pastry over the filling, stretching it slightly as you go. Fold the other pastry edge over the top to overlap and form a seam and press down gently to seal. Turn the roll over and place on the baking trays (seam side is down). -

Step 4

Half cut each roll into 4 or 5 segments and make a small slits in the top (because they burst otherwise and it's not pretty). Brush the tops with the egg, sprinkle with sesame or chia seeds and bake for around 30-45 minutes or until golden brown and cooked through. -

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Recipe Comments

  1. posted by Hayley on September 16, 2013

    Can these be frozen once cooked? Thanks!

    • posted by Allie on September 17, 2013

      Hi Hayley, yes they can be cooked and then frozen (but will more tender if you prepare and flash freeze before cooking) – don’t forget that you will have to cook them longer if cooking from frozen so be careful not to burn the pastry while waiting for the middle the cook. If you have time try defrosting them in the fridge before cooking. Ax


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