The breakfast on Christmas morning tastes better than almost any other day - there's something very special about it. Richard Corrigan brings us these tasty delights to spice things up a little and to add to the magic.


  • 1 box of rolled puff pastry, 2 sheets in a box
  • 400 g sausagemeat
  • 4 dried apricots (roughly chopped)
  • 6 prunes (roughly chopped)
  • 6 dates (roughly chopped)
  • 1 medium onion (finely chopped)
  • 1 egg (beaten)
  • dash of sherry (optional)
  • fresh cranberries (optional)


  1. Allow the pastry to defrost, unroll the pastry.
  2. Using a rolling pin, roll out the pastry until it is about 3mm thick, keep the rectangular shape, and cut the pastry into 10-12cm wide strip.
  3. Mix the sausagemeat, dried fruit, cranberries and the dash of sherry together.
  4. Make the sausagemeat into a roll 2cm in diameter.
  5. Place the meat on the pastry, about 1cm from the edge of the pastry.
  6. Moisten the edge of the pastry near the sausage meat.
  7. Fold over the pastry and seal by using a fork.
  8. Cut into pieces depending on what size of sausage roll you would like.
  9. Brush with egg wash. Place on to a greased baking sheet.
  10. Bake at 220°C (425°F, Gas 7) for about 20 minutes.