Makes 18 Sausage Rolls.
Preheat the oven to 200 C / 180 fan / gas mark 6. Line a large baking sheet (or two medium
In a large bowl, mix together the turkey mince, chutney, dried fruit (if using), mayonnaise, egg, garlic, sage, salt and pepper really well.
Add the dried breadcrumbs and mix well again. Put the mixture to one side while you prepare the pastry.
Roll out the puff pastry on a floured surface to make a rectangle around 30cm x 40cm in size. The pastry. Cut the pastry rectangle in half to make two narrow rectangles roughly 15cm x 40cm in size.
Divide the turkey mixture roughly in two. Spoon half the mixture evenly down the centre of each of the pastry rectangles.
Brush the edge of one of the pastry rectangles with the whisked egg. Carefully fold the pastry over the turkey mixture and gently press the edges together with your fingers. Repeat with the other rectangle.
Gently press the edges of the pastry together using the back of a fork to seal it together so no mixture escapes. Repeat with the other rectangle.
Brush the top of the sausage rolls with the remaining whisked egg and sprinkle with sesame seeds if you like.
Place on the prepared baking sheets and bake for 15-20 minutes until puffed up, golden and cooked through. Enjoy hot or cold. Turkey sausage rolls can be stored in the fridge for up to three days.
For the Turkey Sausage Roll filing
For the Sausage Rolls