Process

Heat some oil in a pan over a low heat and add the pancetta along with the shredded sprouts. Keep tossing until pancetta is cooked before transferring to a separate bowl.

If you are using stuffing that contains meat, add these to the pan and cook through.

To prepare Kara Doughballs, follow stages 1-4 described in our Doughballs Product Brochure.

Once your dough is rolled cut out 4 circles, in the centre of each circle place spread 25g of cranberry sauce, leaving 1cm at the edge and then top with 30g of cooked turkey, (we recommend shredding beforehand), 2 tbsp of the pancetta and sprout mixture before topping with a crushed stuffing ball.

Brush ½ way around the edge of the dough with a beaten egg.

Bring the edges of the dough to meet at the top, pressing together to make a firm base.

Pinch along the top edge to seal and crimp with the thumb and fingers, to create a fluted effect. Brush each pastry dough with egg and place on a baking tray.

Place 1 slice of Emmental cheese over the top of each dough and bake in a preheated oven for 25 minutes, or until golden brown.

Serve with the remaining cranberry sauce.