New Twist on Tradition Holiday Recipes 

Turkey, Cranberry & Brie Rolls


Turkey breast /chopped
1 clove garlic, crushed
1 spring onion, chopped
1 chicken stock cube
100g brie
salt and pepper to taste
Puff pastry (1 sheet)
4 tbsp cranberry sauce
1 egg, beaten
To serve: extra cranberry sauce and chopped parsley

Preheat the oven to 350 and line two baking trays with parchment paper.
Add the turkey, garlic and spring onion to a large bowl. Crumble in the chicken stock cube. Secret ingredient to add lots of flavour. Mix well.
Add in the brie, roughly torn into small pieces and season with salt and pepper

Unroll the pastry and cut it into two widthways so that you have two rectangle shaped pieces. Spread the cranberry sauce over each pieces of pastry.
Divide the turkey mixture into two and spread each piece down the middle of the pastry sheets, leaving a gap of about 1cm either side.
Roll the pastry over the mixture so that the two edges meet. Press down with a fork to seal it.

Cut each of the large rolls into 8 small rolls and place on the baking trays. Brush with a little beaten egg and bake in the oven for 25 mins until golden brown.