Goose and Cranberry Sausage Rolls

on | 2 min read

On the sixth day of Christmas, Belling gave to me… Goose and cranberry sausage rolls. These perfect pastry parcels make for a great appetizer and guaranteed to put a smile on your face.

  • Makes: 12
  • Preparation Time: 20 Minutes
  • Cooking Time: 25 Minutes


  • 225g leftover cooked goose
  • 1tbsp cranberry jelly
  • ½ tbsp plain flour
  • 10g dried cranberries
  • 15g pecan nuts, chopped
  • 188g puff pastry, ready rolled
  • 1 egg yolk, lightly beaten
  • 2tbsp sesame seeds
  • Sea salt
  • Cracked black pepper


  1. Preheat the oven to 200C.
  2. In a food processor, blitz the goose meat, cranberry jelly and flour.
  3. Add the cranberries and pecan nuts. Pulse quickly to combine the ingredients but still maintain their texture.
  4. Next, unravel the pastry and cut in halve lengthways.
  5. Mould the filling mixture into 2 sausage strips and lay one on each strip of pastry.
  6. Brush the egg onto the sides of the pastry.
  7. Fold one side of the pastry, wrapping the filling inside then use a fork to seal the join.
  8. With a sharp knife, cut both long rolls into 12 equal pieces and lay them out on a baking tray lined with baking parchment.
  9. Brush the remaining egg yolk over the top and side of each roll.
  10. Sprinkle the sesame seeds over the top.
  11. Bake for 25 minutes, until the pastry is puffed up and golden brown.
  12. Serve warm with cranberry chutney.