Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil
Mix the chopped turkey, stuffing and cranberry sauce together
Roll out the pastry into a rectangular sheet, trimming the edges neatly and cut into 4 smaller rectangles
Divide the turkey mixture evenly into 4 and spoon a line of mixture, about 2 tablespoons worth, along one side of each pastry square
Brush the opposite side with a little bit of water or milk of choice
Roll the side with the turkey mixture over in the pastry to meet the side you wet and roll until the seam is on the bottom
Place the sausage rolls onto the baking sheet and cut a couple of slits on top of each to let the steam escape so they don't get soggy
Brush the tops with some more milk of choice to glaze (I like to use rice milk or light coconut milk) and bake for 30 minutes until golden and puffed
