Recipe of Gordon Ramsay Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys christmas leftovers sausage rolls, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook vickys christmas leftovers sausage rolls, gf df ef sf nf using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF:

1. Get 300 grams Vickys Free-From Puff Pastry from my link below
2. Prepare 140 g (1 cup) chopped cooked turkey
3. Prepare 100 g (1/2 cup) leftover stuffing
4. Get 70 g (1/4 cup) cranberry sauce, drained

Steps to make Vickys Christmas Leftovers Sausage Rolls, GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil
2. Mix the chopped turkey, stuffing and cranberry sauce together
3. Roll out the pastry into a rectangular sheet, trimming the edges neatly and cut into 4 smaller rectangles
4. Divide the turkey mixture evenly into 4 and spoon a line of mixture, about 2 tablespoons worth, along one side of each pastry square
5. Brush the opposite side with a little bit of water or milk of choice
6. Roll the side with the turkey mixture over in the pastry to meet the side you wet and roll until the seam is on the bottom
7. Place the sausage rolls onto the baking sheet and cut a couple of slits on top of each to let the steam escape so they don't get soggy
8. Brush the tops with some more milk of choice to glaze (I like to use rice milk or light coconut milk) and bake for 30 minutes until golden and puffed

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