Chestnut, Cranberry & Brie Sausage Rolls

Ingredients

Directions (Makes 18)

1. To make the rough puff pastry, in a large bowl add the flour, salt and butter. Rub the butter into the dough to make breadcrumbs, but leaving some large chunks of butter.
2. Make a well in the centre and add the cold water, mix until a dough forms.
3. Working very quickly, turn out onto a lightly floured surface and make 3 single folds, one after the other. You can use your hands to flatten the dough, or use a rolling pin if you prefer.
4. Wrap tightly in cling film and leave to rest in the fridge for a minimum of 2 hours.
5. Pre-heat the oven to 180c fan or 200c oven. Line 2 baking trays with greaseproof paper or silicone mats.
6. Roll the dough into a large rectangle, roughly 14 x 12 inches so you have the length of the pastry towards you. Trim the edges and cut horizontally through the middle so you have two long rectangles.
7. Spread the cranberry sauce over each rectangle of pastry, leaving a 1inch gap along the top edge.
8. Divide the sausage meat into 2 and roll into a long log (the same length as your pastry) and place onto of the cranberry sauce, flatten the sausage meat slightly.
9. Cut the brie into lengths and lay them onto of the sausage meat, followed by the chestnuts.
10. Egg wash the top 1inch length of bare pastry.
11. Roll the pastry up over the filling, repeat with the second pastry.
12. Cut each log onto 9 portions and arrange onto a baking tray, spread a few centermetres apart.
13. Eggwash and sprinkle over the seeds.
14. Bake for 25-30 mins or until golden brown.
15. Leave to cool slightly before eating.