This recipe comes from and makes 14 individual rolls.

Instead of traditional sausage meat, they use chicken mince, which is a more alternative.

The filling of the dish contains leek and cranberry, giving a festive feel to the delicious savoury snack.

The recipe has a prep time of 20 minutes and a time of 15 to 20 minutes.

Heck's website states, "The perfect festive mix of leeks, cranberry, and chicken in these easy-to-make sausage rolls."

• 250g simply chicken mince
• One tbsp olive oil
• One medium leek, finely sliced
• 320g pack ready rolled puff pastry
• Flour, for dusting and rolling
• Six tbsp cranberry sauce
• One egg, beaten, to glaze
• One tsp nigella seeds

Firstly, preheat the oven to 200°C/fan 180°C. Heat the oil in a pan and the sliced leek and cook until softened. Set aside to cool then mix into the chicken mince and set aside.

Unroll the pastry onto a lightly floured surface and cut it in half lengthways to form two equal pieces. Spread the cranberry sauce onto each pastry rectangle and spread to within an inch of the long sides and to the edges of the short sides.

Divide the sausage mixture in two and then spoon the mixture into the centre of each pastry, forming a long sausage.

Lightly brush one long side of the pastry with a little water. Fold the pastry over the sausage meat, long side to long side, tucking under so that the join is on the bottom.

Cut the lengths of the sausage roll into two-inch pieces. Space them apart on a baking sheet.

Lightly brush with the beaten egg, scatter with the nigella seeds, and bake for 15 to 20 minutes until golden and cooked through. Serve warm or cold.