Puffy Turkey & Herb Pull-Apart Sausage Rolls
- Prep: 30m
- Cook: 25m
- Total: 55m
- Difficulty: Intermediate
Overview
A tasty addition to any holiday season table, this pull-apart recipe is ideal for buffet-style grazing. Serve it straight from the oven to table 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.
Ingredients
Method
- Remove puff pastry from freezer
- Preheat oven to 200 C
- Melt 2 tablespoons of Nuttelex in a small saucepan for greasing and pastry
- Grease a round flan case with a little of the melted Nuttelex
- Heat 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
- Place 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
- Lay 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
- Now 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
- Place sausage rolls as you go into the lined round flan case in a pattern of your choice
- Brush 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.
- Serve with fresh tomato sauce, passata, chutney or cranberry sauce.
