Mix the turkey, cranberry jelly, plain flour and mint in a food processor. Carefully add the cranberries and pecan nuts and pulse quickly so as to combine the ingredients but still maintain their texture. Unravel the pastry and cut in half lengthways. Mould the mixture into 2 sausage strips and lay on top of the pastry. Brush the egg onto the sides of the pastry, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a fork to seal the join.
Using a sharp knife, cut the long sausage rolls into equal sizes and space them out on to a tray lined with baking parchment paper. Preheat the oven to 200°C/ 400°F / Gas mark 6. Brush with the remaining egg yolk. Bake for 25 minutes or until puffed up and golden and cooked through.
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