1. Step 1: Prepare the filling In a large mixing bowl, combine the ground turkey, chopped cranberries, diced onion, minced garlic, fresh sage, orange zest, salt, and pepper. Mix thoroughly using your hands until all ingredients are evenly incorporated, but avoid overmixing as this can make the filling tough. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mixture and allow the flavors to meld.

Step 2: Prepare the pastry Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. On a lightly floured surface, unwrap one sheet of puff pastry and gently roll it to a 12×14 inch (30x35cm) rectangle. Cut the sheet in half lengthwise so you have two long strips. Keep the second sheet refrigerated until needed.

Step 3: Assemble the rolls Divide the chilled turkey mixture into four equal portions. Form each portion into a long sausage shape and place it along the center of each pastry strip. Brush one long edge of each pastry strip with beaten egg. Fold the opposite edge over the filling and press it onto the egg-washed edge to seal. Gently press with a fork to ensure a good seal, then brush the entire surface with egg wash and sprinkle with seeds if using.

Step 4: Cut and bake Using a sharp knife, cut each long roll into 6-8 pieces, depending on your preferred size. Place the Turkey & Cranberry Sausage Rolls seam-side down on the prepared baking sheets, leaving about 1 inch between each piece. Brush again with egg wash for extra shine, then bake for 20-25 minutes until the pastry is puffed and golden brown and the turkey is cooked through (internal temperature of 165°F/74°C).

Step 5: Serve Allow your Turkey & Cranberry Sausage Rolls to cool for 5-10 minutes before serving. This brief resting period helps the filling set slightly and prevents burnt mouths! Serve warm or at room temperature, perhaps with a cranberry sauce or grainy mustard dip on the side for extra flavor.