500g lean turkey mince
1 cup fresh rosemary
2 tablespoons dried oregano
2 slices grainy bread - a little stale works well
3/4 cup craisins (dried cranberries), chopped
1/2 cup raw macadamia nuts, chopped
1 medium zucchini
1/8 of a cabbage (e.g. buy a quarter cabbage and use half)
pinch of salt
1/4 cup sesame seeds
1 packet of reduced fat puff pastry
Place the bread in a food processor and crumb finely. Add zucchini and cabbage and process on high until finely chopped. Add turkey mince, rosemary, egg and salt, and process again until all ingredient are well combined.
Place the turkey mixture into a large mixing bowl and add chopped craisins and macadamia nuts, stir well to combine
Pre-heat an oven to 180 degrees and spray a baking tray lightly with olive oil.
Lay a sheet of puff pastry out on a chopping board (leaving the baking paper on), and cut in half. Place several tablespoons of the turkey mixture along the length of each half the puff pastry, roll the pastry over the turkey filling as tightly as possible, ensuring the turkey is completely encased (the edges of the pasty need to come together to form the roll - if it doesn't take some of the turkey out and roll again). Secure the pasty together with a little water along the edges and press gently with a fork.
Once rolled, cut into quarters and arrange on the baking tray. Repeat again with the remaining turkey. Lightly spray the sausage rolls with olive oil and sprinkle with sesame seeds.
Place the rolls in the pre-heated oven and bake for about 30 mins, or until the pastry is golden and crisp and turkey completely cooked.