Preheat the oven to 220°C/fan 200°C. Place 
the Galberts ready rolled flaky puff pastry 
on a lightly floured work surface and unroll. 
Roll out a little more so you have a rectangle 
roughly 25cm x 33cm. Divide the pastry in half 
lengthways, so you have 2 long pieces.
 

Place the meat in a large mixing bowl with 
the cranberries, orange zest and sage and mix 
until well combined. Halve the mixture and, 
using slightly wet hands, gently form each into 
a long skinny sausage the same length as the 
pastry.
 

Place a long sausage in the middle of one of 
the pastry pieces and brush one of its long 
edges with some of the egg. Roll into a long 
cylinder, making sure the pastry overlaps 
where it meets. 
 

Place seam-side down and use a sharp knife 
to cut into 6 rolls. Gently squeeze the cut ends 
of each to neaten them if necessary. Repeat 
with the other half.
 

Transfer the rolls to a large, non-stick baking 
sheet. Brush with egg and sprinkle with the 
fennel seeds. 
 

Bake for 20 minutes or until cooked and 
golden brown.