Ingredients

• 1 sheet ready-rolled puff pastry
• 1 free-range egg
• beaten with a pinch of salt
• 115g/4oz chipolatas
• 25g/1oz ready-cooked stuffing
• 6 tbsp ready-made cranberry sauce

Directions

• Preheat the oven to 220C/450F/Gas 7 and preheat a non-stick baking sheet.
• Brush the sheet of puff pastry with the beaten egg.
• Remove the sausages from their skins and spread the sausagemeat thinly over the pastry sheet.
• Cut the stuffing into thin slices and scatter on top.
• Brush the edges of the pastry with egg
• then roll up tightly. Trim off the ends and then cut into thin slices
• pressing down to flatten them slightly.
• Place the palmiers on the preheated baking sheet and bake in the oven for 8-10 minutes
• or until the filling is cooked through and the pastry is lightly golden.
• Place the cranberry sauce into a small pan and heat gently.
• To serve
• arrange the sausage palmiers on a plate and top with dollops of the hot cranberry sauce.