Ingredients

Steps

• Preheat the oven to 220°C and warm a non-stick baking sheet.
• Brush the puff pastry sheet with the beaten egg.
• Spread the sausagemeat thinly over the pastry sheet after removing skins.
• Scatter the thin slices of stuffing over the meat layer.
• Roll the pastry tightly, trim the ends, and cut into thin slices.
• Flatten the slices slightly and bake on the preheated sheet for 8-10 minutes.
• Heat the cranberry sauce gently in a small pan.
• Serve the palmiers on a plate topped with the hot cranberry sauce.