Mushroom + Cranberry ‘Sausage’ Rolls

Method

1. Peel and dice the onion then heat a little olive oil in a frying pan on a medium heat. Add the onion and fry for 5 minutes.
2. Meanwhile dice the mushrooms and chestnuts, then peel and dice the garlic. Add them to the frying pan and fry for 10 minutes.
3. Finely chop the sage and add it to the frying pan along with generous pinches of salt and pepper and fry for 3 minutes.
4. Transfer the mushroom mixture to a food processor along with the dijon mustard. Then tear the bread with your hands into smaller pieces and add it to the processor. Pulse until mostly broken down then leave the mixture to fully cool.
5. Preheat the oven to 180°C / 356°F fan. When the mushroom mixture has cooled, roll out the pastry and cut it in half lengthways. Spread half of cranberry sauce down the middle of each half of the pastry. Next add half of the mushroom mixture down the middle of each half of the pastry. Then wrap the pastry around the filling so you are left with two long logs. Cut each log into 10 equally-sized rolls and transfer them to a lined baking tray. Brush with olive oil and bake for 20-25 minutes or until golden brown. Sprinkle sesame seeds on top to serve.
6. Serve up as a Christmas snack.