Try these crispy turkey, stuffing and cranberry sausage puffs for an easy festive canapé. This recipe makes 15 and can be made well in advance, meaning you'll be ready for all those Christmas parties
350g turkey thigh mince
200g sage and onion stuffing
3tbsp dried cranberries, chopped
500g chopped puff pastry
1tbsp pack English mustard
1½ tbsp cranberry sauce
1 egg beaten
1 tbsp black onion seeds (nigella seeds)
Put the turkey mince, stuffing, dried cranberries and some seasoning into a bowl and mix well.
Heat the oven to 200C/fan 180C/gas 6. Roll the block of pastry to a 50 x 30cm rectangle and cut into 15 10 x 10cm squares. Brush a little mustard into the middle of one square and put 1½ tbsp of mince and stuffing mixture in the middle. Make an indent in the stuffing and put 1 tsp of cranberry sauce. Fold the four corners into the middle, making a loose parcel, and seal lightly at the top. Transfer to a baking-paper-lined tray, brush with beaten egg and sprinkle with onion seeds. Repeat with the remaining dough and filling. At this stage you can freeze these on the tray and, once frozen, transfer to freezer bags. To serve, defrost in the fridge overnight.
Bake for 15-20 minutes until puffed and golden. Cool on a wire rack and eat warm with more cranberry sauce.