5 sheets frozen puff pastry, thawed
125g camembert cheese, cut into 1cm pieces
1 egg, lightly beaten
Tomato chutney, to serve
1 tablespoon olive oil
2 onions, finely chopped
2 cloves garlic, crushed
500g turkey mince
500g sausage mince
3 cups fresh breadcrumbs
2 egg yolks
½ cup cranberry sauce
½ cup finely chopped fresh parsley
To make filling, heat oil in a medium, non-stick frying pan over a medium heat. Add onions and garlic. Cook, stirring occasionally, until soft. Transfer to a large bowl. Cool slightly.
Add remaining ingredients. Season with salt and pepper. Use your hands to mix well.
Using a disposable piping bag, cut an opening 6cm up from the tip. Fill bag with one-third of the filling. Twist top.
Place pastry, in a single layer, on a clean bench. Cut each in half lengthways. Pipe filling down one long edge of each piece, refilling bag as necessary. Roll-up to enclose filling. Brush egg evenly over rolls.
Cut each roll into three equal pieces. Place seam-side down, on three large oven trays lined with baking paper.
Cook two trays in a hot oven (200C) for about 25 to 30 minutes, or until cooked through and golden brown. Repeat with remaining tray.
Serve warm sausage rolls with chutney.
TIP! To make breadcrumbs, process 8 slices white bread in a food processor. Uncooked sausage rolls can be made up to one day ahead. Store in an airtight container, in a single layer, in the fridge or freeze for up to two months.