Place the entire contents of your stuffing mix into a large mixing bowl and add the boiling water. Stir thoroughly.
Allow the mix to absorb the water and allow it to cool.
Add the turkey meat to the mixing bowl. Use your hands to mix until it’s completely blended. Allow to cool further in the fridge while prepping the pastry.
Roll out the pastry and cut it evenly in half.
Lightly wash with the egg, ideally using a pastry brush.
Along the middle of both strips of pastry, add the cranberry sauce.
Once the mixture has cooled enough, mould into 2 even, long sausage shapes and place slightly off-centre of the pastry strips.
Take the side of the pastry with more free space and wrap it over the top of the sausage mixture. Be careful not to tear the pastry at this point. Use more egg wash to help the pastry stick.
Cut into small, bite-sized pieces and place onto a baking tray with parchment paper.
Brush the remaining egg over the top of the pastry.
Cook for 20-25 minutes until golden brown.
Allow to cool before serving – or enjoy them hot!
Top Tip – Add thin slices of brie on top of the sausages before closing the pastry for an extra gourmet festive treat
