These are sausage rolls made with ground turkey and dried cranberries, wrapped in store-bought puff pastry and baked until golden. They take 45 minutes start to finish and work just as well for a weeknight dinner as they do for a holiday spread. The cranberry adds a little sharpness that cuts through the richness of the pastry — it earns its place in the filling.
What makes this version work
Two things matter most here. First, you cook the onion and cranberries before they go into the filling — this softens the onion so it blends into the meat instead of sitting in chewy chunks, and it takes the raw edge off the dried cranberries. Second, you let that cooked mixture cool completely before adding the ground turkey. If it goes in warm, the fat in the meat starts to soften and the filling becomes sticky and hard to handle. Cool filling stays firm, rolls cleanly into the pastry, and holds its shape when you cut the rolls before baking. Ground turkey is leaner than pork, so it has less fat to keep it moist — getting these two steps right is what stops the finished rolls from being dry.
Mistakes to avoid
- Skipping the seal: If you just fold the pastry over without pressing the edges firmly with a fork, the rolls split open in the oven and the filling spills out. Press firmly all along the seam — you want a tight join, not a gentle pinch.
- Cutting before chilling (if your kitchen is warm): In a warm kitchen, the pastry can go soft and the filling squishes sideways when you cut. If this happens, slide the assembled rolls onto the tray and refrigerate for 10 minutes before slicing. Cold pastry cuts cleanly.
- Undercooking the turkey: Ground turkey must reach an internal temperature of 165°F (74°C) — never serve it pink. The pastry browning is not a reliable guide to doneness. If you are unsure, use an instant-read thermometer pushed into the center of one roll from the end.
- Overfilling the strips: Too much filling and the pastry can’t close properly, or it bursts at the seams. A line of filling roughly the diameter of a thick sausage down the center of each strip is enough — skip the urge to pile it higher.
- Using wet cranberries: Some dried cranberries are quite moist and sticky. Roughly chop them as the recipe says, but if they clump together, separate them before adding to the pan. Clumps create pockets of intense sweetness rather than an even distribution through the filling.
Minced Turkey and Cranberry Sausage Rolls
Ingredients
1 pound ground turkey (minced turkey) - preferably free-range
1 cup cranberries - dried, roughly chopped
1 large onion - finely chopped
1 tablespoon olive oil - extra virgin for optimal flavor- 1 tablespoon thyme leaves - fresh, finely chopped
1 teaspoon salt - to taste
½ teaspoon ground black pepper - freshly ground- 1 pound puff pastry - ready-rolled
1 large egg - beaten, for glazing
Instructions
- Preheat the oven: Preheat your oven to 200°C (390°F) and prepare a baking tray lined with parchment paper.
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the cranberries, thyme, salt, and pepper, and cook for an additional 2 minutes. Transfer to a mixing bowl and let cool.
- Combine ingredients: Once the onion mixture is cool, add the minced turkey and mix thoroughly with your hands or a spatula until well combined.
- Assemble the rolls: Roll out the puff pastry on a lightly floured surface. Cut the pastry in half lengthwise, creating two long strips. Spoon the turkey mixture down the center of each strip, fold the pastry over, and seal the edges with a fork.
- Glaze and bake: Cut each roll into bite-sized pieces, about 5cm (2 inches) long. Place on the prepared baking tray and brush with beaten egg. Bake for 20 minutes or until golden brown and cooked through.
Notes
Nutrition
Common questions
Can I assemble these rolls ahead of time and bake them later?
Yes — assemble, cut, and refrigerate them on the lined tray for up to 24 hours before baking. Cover loosely with plastic wrap and glaze with egg just before they go into the oven, not before refrigerating.
How do I know when the turkey filling is fully cooked through?
The safest check is an instant-read thermometer inserted into the center of a roll from the end — you are looking for 165°F (74°C). The outside of the pastry will be deep golden and the underside should feel firm, not soft, when you lift one with a spatula.
My puff pastry keeps tearing when I roll it out — what am I doing wrong?
Ready-rolled puff pastry tears when it is too cold and stiff straight from the fridge. Let it sit at room temperature for 5 minutes before unrolling, and work on a lightly floured surface. If a small tear appears, just press the edges back together with your fingers — it will seal during baking.
Can I freeze these, and do I freeze them before or after baking?
Both work, but freezing before baking gives better results — the pastry stays flakier. Arrange the unbaked, unglazed rolls on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen at 200°C (390°F), adding about 8 to 10 extra minutes, and glaze with egg after the first 5 minutes once the surface is no longer frozen.
What to cook next
- Gourmet Lamb Sausage Rolls
- Chicken Macadamia Sausage Rolls
- Venison Cranberry Holiday Meatballs
- Golden Turkey Empanadas
