Don’t let your sausage rolls be the only way to enjoy sausagemeat this Christmas – it's so versatile and perfect for entertaining, dinner time or even just adding something a little extra something to an old classic.
- Melt the butter in a pan.
- Add the leek and soften for 5 minutes.
- Unroll the pastry keeping it on the baking paper.
- Cut the pastry into 6 squares.
- Add one heaped tsp leek into the middle of each square.
- Add 1 heaped tsp sausagemeat on top.
- Then add 1 tsp cranberry sauce on top.
- Finally add pieces of brie.
- Fold the corners in so they are just touching.
- Brush the pastry with egg.
- Bake for 25 minutes
- 1 sheet ready-rolled puff pastry
- 400g Porky Whites Sage and Onion Sausagemeat
- 1 tbsp butter
- 1 leek chopped
- 6 tsp cranberry sauce
- 90g brie
- Beaten egg
