Turkey, but reinvented! Filled with apricot and cranberry sausagemeat stuffing, wrapped in turkey, wrapped in parma ham with a layer of chestnuts for added Christmas fun!
Using onion salt instead of onion in the sausage meat stops the pastry going soggy. The expert who taught me the recipe for these sausage rolls (my very talented mother) showed me that adding a little water to the tray makes the puff pastry a little bit puffier. I find the supermarkets often sell low quality sausagemeat so I tend to buy their finest sausages, which have a higher meat content.