Cranberry Sage & Pork Sausage Pastries


  • 2 tbsp olive oil, plus 1 tbsp extra to toss
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/4 cup pistachios, finely chopped
  • 150g streaky bacon, finely chopped
  • 4 sheets butter puff pastry, thawed
  • 1/4 cup (35g) Ocean Spray® Craisins® Dried Cranberries, roughly chopped
  • ½cup sage leaves, chopped
  • 1 tbsp seeded mustard
  • 500g pork mince
  • 1 cup (60g) sourdough breadcrumbs
  • 1 egg, lightly beaten
  • 1/4 cup (80gm) Ocean Spray® Whole Cranberry Sauce, plus extra to serve
  • 12 sprigs sage, to serve


1 Preheat oven to 220°C (200°C fan-forced). Heat oil in a large non-stick frying pan over medium high heat. Add the onion, garlic, pistachios and bacon and cook, stirring occasionally for 6–8 minutes or until softened. Place in a large bowl and set aside to cool slightly.

2 Cut pastry sheets into 8 squares and set aside. Add the Craisins®, sage, mustard pork mince and breadcrumbs to the onions. Season with salt and pepper and mix well to combine.

3 Line 2 large baking trays with non-stick baking paper. Spoon 1 tbsp of mince mixture into the centre of each pastry square and add to tray. Top with 1/2 tsp of cranberry sauce. Fold the four corners into the middle, making a loose parcel, and pinch lightly at the top to seal. Brush with egg and repeat with rest of mixture.

4 Bake for 30 minutes, rotating the trays halfway through cooking or until golden and puffed.

5 While the pastries are baking, toss the sage leaves in remaining oil. Place on a tray and bake for 30–60 seconds, or until golden and crisp.

6 Place pastries on a serving tray and scatter with cooked sage leaves. Serve with extra cranberry sauce.


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