Cranberry and Brie Sausage Rolls

Flaky sausage rolls filled with savory sausage meat, creamy brie, and tart cranberry sauce. A festive and flavorful snack perfect for holidays or gatherings.

Prep Time

20 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.32/serving

Season:

🌍 Year-round

Meal Type:

Snack•Dessert•Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1sheetPuff Pastry(Ready-rolled, thawed)

£1.50

400gSausage Meat(Good quality sausage meat)

£3.00

150gBrie(Cut into small cubes or thin slices)

£2.50

4tablespoonsCranberry Sauce(Good quality cranberry sauce)

£0.50

1Egg(Beaten, for egg wash)

£0.30

1teaspoonSesame Seeds(Optional, for topping)

£0.10

Total Cost

£7.90

£1.32 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
2.
In a bowl, crumble the sausage meat. Ensure there are no large lumps.
3.
Unroll the puff pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise.
4.
Spread half of the sausage meat evenly along the centre of each pastry rectangle, leaving a small border around the edges.
5.
Top the sausage meat with the cubed or sliced brie, spreading it evenly.
6.
Spoon the cranberry sauce over the brie.
7.
Brush one long edge of each pastry rectangle with beaten egg. Fold the pastry over the filling, sealing the edges tightly with a fork to prevent leakage.
8.
Brush the tops of the sausage rolls with the remaining beaten egg.
9.
Sprinkle with sesame seeds (if using).
10.
Cut each long sausage roll into 3 equal pieces (or smaller, depending on desired size).
11.
Place the sausage rolls onto the prepared baking sheet.
12.
Bake for 20-25 minutes, or until the pastry is golden brown and the sausage meat is cooked through.
13.
Let the sausage rolls cool slightly on the baking sheet before serving. They are best served warm.

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My Notes

Nutrition Information

Nutrition per serving (183g)

625 kcal / 2615 kJ

Carbs

34g

13% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For extra flavor, mix some chopped fresh herbs (such as sage or thyme) into the sausage meat.

If the pastry becomes too warm and sticky, chill it in the refrigerator for a few minutes before continuing.

You can prepare the sausage rolls ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from chilled.

Serve with extra cranberry sauce or a dollop of Dijon mustard for dipping.

Cooking Equipment

Oven

Baking sheet

Knife

Chopping board

Wine Pairings

No wine pairing suggestions available for this recipe.

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