Goose & Cranberry Sausage Rolls

Method

On the sixth day of Christmas, Stoves gave to me… Goose and cranberry sausage rolls. These perfect pastry parcels make for a great appetizer and guaranteed to put a smile on your face.

  1. Preheat the oven to 200°C.
  2. In a food processor, blitz the goose meat, cranberry jelly and flour.
  3. Add the cranberries and pecan nuts. Pulse quickly to combine the ingredients but still maintain their texture.
  4. Next, unravel the pastry and cut in halve lengthways.
  5. Mould the filling mixture into 2 sausage strips and lay one on each strip of pastry.
  6. Brush the egg onto the sides of the pastry.
  7. Fold one side of the pastry, wrapping the filling inside then use a fork to seal the join.
  8. With a sharp knife, cut both long rolls into 12 equal pieces and lay them out on a baking tray lined with baking parchment.
  9. Brush the remaining egg yolk over the top and side of each roll.
  10. Sprinkle the sesame seeds over the top.
  11. Bake for 25 minutes, until the pastry is puffed up and golden brown.
  12. Serve warm with cranberry chutney.

Ingredients

Prep time: 20 Minutes

Cook time: 25 Minutes

Serves: 9

  • 225g leftover cooked goose

  • 1 tbsp cranberry jelly

  • ½ tbsp plain flour

  • 10g dried cranberries

  • 15g pecan nuts, chopped

  • 188g puff pastry, ready rolled

  • 1 egg yolk, lightly beaten

  • 2 tbsp sesame seeds

  • Sea salt

  • Cracked black pepper