I don’t know why I enjoy making things involving pastry and soft cheese every Christmas, but alas the tradition continues. Actually I do know why, it’s because it’s bloody delicious. One batch makes around 12-15 rolls, but I’d recommend doubling the recipe, because they will be eaten fast. (Mainly by me). 

Method

Allow the pastry to get to room temperature before unrolling.

In a large bowl combine the sausage meat, cranberry sauce & dried cranberries. Depending on the sausage meat you’ve bought you may want to add seasoning/herbs – I’d recommend black pepper, sage & a pinch of nutmeg.

Dice the brie in little chunk and mixed about 2/3 of them in to the mix.

Bring the longest side of the pastry towards you, and lay the sausage mix across horizontally, about 1/3 of a way up the pastry, give you enough room to roll. Scatter over the remaining brie chunks, and then roll up – there will be a cross over of pastry!

Leave to chill in the fridge for 1-2 hours (or overnight).

Pre heat the oven to 180C. Slice the sausage in to inch wide slices, and place on a lined baking tray (standing up right, pastry facing down & up). To get that golden crunch, wash with a beaten egg & sprinkle over some fennel seed or black sesame seeds.

Bake for 25 mins until golden brown.