Cranberry pistachio sausage rolls are a show-stopping appetiser that are packed with festive flavours. They are a delicious twist on the classic, featuring minced pork combined with sweet dried cranberries, crunchy pistachios and a hint of apple.
For the last Christmas Eve I was in charge of the appetisers. I was trying to make something delicious all while trying not to do too much, avoiding that our guests were too full to enjoy my dad’s wonderful Christmas menu.
During the festive season, you’ll find savoury canapés wherever you’re looking, so the aim of this recipe was to create something that stands out; something our guests would remember. After some trial runs, I came up with these cranberry pistachio sausage rolls, which are perfect for holiday gatherings or casual get togethers.
Read on for tips, step-by-step instructions and why these sausage rolls will be the highlight of your next event. All I can say for now is, that my family LOVED them!
Why you’ll love this recipe?
A festive flavour combination: The sweet-tart cranberries, nutty pistachios and savoury pork filling create a harmonious blend of seasonal flavours that feel perfect for celebrations.
Juicy and satisfying filling: The addition of apple enhances the moisture and adds a subtle sweetness, making each bite succulent and well-rounded.
Deliciously flaky pastry: The buttery, golden puff pastry wraps everything together, offering a crisp contrast to the flavourful filling.
A crowd-pleasing treat: These sausage rolls are ideal for entertaining, from holiday parties to casual gatherings, guaranteed to impress with their unique twist.
Cranberry Pistachio Sausage Rolls
Ingredients
- 6 sheets puff pastry
- 1 read onion
- 2 garlic cloves
- 550 g lean minced pork
- 2 Grany Smith apples grated
- 50 g pistachios
- 50 g dried cranberries
- 2 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp chopped flat leaf parsley
- 1 egg
- 1 tbsp milk
- 1 tbsp olive oil
- 2 tbsp sesame seeds
- salt & pepper
Instructions
- Preheat the oven to 180°
- Heat the olive oil in a large frying pan before you add the onion and a pinch of salt. Sauté for around 5 minutes.
- Then add the garlic and continue for another 5 minutes. Remove the frying pan and let completely cool.
- In a large bowl mix the pork meat, pistachios, cranberries, grated apple, vinegar and parsley as well as the onion until well-combined.
- Season with salt and a generous amount of black pepper and mix again.
- Cut each pastry sheet into three roughly 8cm large and 5 cm wide strips.
- In a small bowl, combine the milk and egg with a fork.
- Align the rectangles in a row and place 1 tsp of stuffing on one side of each of them.
- Roll up to enclose the filling, then brush some egg mixture along the side to seal.
- Repeat until all the stuffing is used up.
- Place the mini sausage rolls onto a tray lined with baking paper.
- Coat each sausage roll generously with the remaining egg mixture and sprinkle with sesame seeds.
- Bake the sausage rolls for 30 minutes depending on your oven until golden brown and crispy.
- When ready, take them out of the oven and serve hot.
DID YOU MAKE THE RECIPE?
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