These tasty 'sausage' rolls are the perfect party piece and great for using up leftovers.
Preheat the oven to 200°C/gas mark 6. Line a baking sheet with non-stick baking paper.
Put the turkey, ham, stuffing and cranberry sauce or relish in a bowl and mix well to combine.
Place the pastry on a lightly floured surface and cut in half lengthways, separating the strips a little. Compact the stuffng mixture with your hands, then arrange along the length of the two strips. Brush one edge of each strip of pastry with the beaten egg. Lift the pastry up over the mixture, rolling onto the opposite edge that has been brushed with egg. Press down gently to seal the pastry. You should now have two long sausage rolls.
Brush the top of the rolls with the beaten egg, then sprinkle with a little freshly ground black pepper. Cut each roll into three, then cut each piece in three again to get a total of 18 small rolls. If making larger rolls, cut slits across the top to allow the steam to escape. At this stage the rolls can be kept in the fridge until you are ready to bake them.
Place the rolls on the lined baking sheet. Bake in the oven for 15 to 20 minutes, until the pastry is cooked and golden and the filling is piping hot. Serve with a bowl of Greek yogurt with chopped spring onions for dipping.