Preheat the oven to 200'C. Remove the Jusrol pastry from the fridge while you make the filling. Meanwhile, add the turkey mince, stuffing mix and mustard to a large mixing bowl and mix well - works best if you squish it all together with your hands!

Unroll the puff pastry sheets and cut each bit into 15 squares by dividing the pastry 3x5. They won't be exact squares but this is ok!

In the centre of each square, add 1 tsp of the turkey mixture. Make a small well in this and then put 1/2 tsp of cranberry sauce in the centre of each.

Next take the corners of each square and fold them into the centre, over the filling. Gently pinch the corners together in the centre so they seal. Brush each parcel with the beaten egg and transfer to a baking tray lined with baking paper.

Bake in the centre of the oven for 15-20 minutes, until the pastry is puffed and golden. Remove from the oven and either serve hot or cool on a wire rack before serving.