Puffy Turkey & Herb Pull-Apart Sausage Rolls

November 24, 2021

A tasty addition to any holiday season table, this pull-apart recipe is ideal for buffet-style grazing when serving large numbers. Whip it straight  from the oven to table and serve with a really good homemade tomato sauce, passata, chutney or cranberry sauce.

Serves 8-12 as part of a feast, stores in fridge for 2 days

#FestiveBites

Watch the how-to make it here:

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Ingredients

4 sheets frozen puff pastry (defrosted)

3 tbsp Plant-based Nuttelex

1 onion (finely chopped)

1 garlic clove (minced)

500 g lean turkey mince

3 tbsp tomato paste

2 tbsp vegan ricotta or silken tofu if dairy-intolerant or regular ricotta or cream if you prefer

1 tsp fresh herbs – rosemary, oregano and thyme (chopped)

salt and cracked black pepper

fresh tomato sauce , passata or cranberry suace to serve

Directions

1Remove puff pastry from freezer

2Preheat oven to 200 C

3Melt 2 tablespoons of Nuttelex in a small saucepan for greasing and pastry

4Grease a round flan case with a little of the melted Nuttelex

5Heat remaining 1 tablespoon Nuttelex in a frypan over a medium heat, sauté onion and garlic until translucent, about 10 minutes remove from pan, allow to cool

6Place turkey mince in a mixing bowl, add cooked onion and garlic, tomato paste, ricotta and fresh herbs and season with salt and cracked black pepper

7Lay a defrosted pastry sheet out on a clean board. Spoon some of the turkey mince mix across the top edge of the pastry, to form a sausage shape

8Now roll pastry over to form a tube, seal with melted Nuttelex, and cut the pastry into bite size pieces, about 2-3cm wide. Repeat this process with remaining pastry until all the mixture is used

9Place sausage rolls as you go into the lined round flan case in a pattern of your choice

10Brush the pastry with melted Nuttelex and bake for around 20-25 minutes, cooking time may depend on how tightly packed the flan case is. Allow to cool slightly before carefully removing rolls, or let your guests help themselves pull-apart style.

11Serve with fresh tomato sauce, passata, chutney or cranberry sauce.

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