For me this dish includes some of the very best bits of a Christmas Day roast. They can be prepared ahead of time and then just popped in the oven when needed.
4 chipolata sausages
4 rashers of streaky bacon
½onion, peeled and finely chopped
1 stick of celery, chopped
100g fresh white breadcrumbs
2bsp chopped fresh parsley
salt and ground black pepper
1 pack puff pastry
100g cranberry sauce
4 boneless and skinless chicken breasts
1 egg, beaten
Twist and pinch the sausages to divide into two, wrap in a half rasher of bacon, skewer onto a cocktail stick and set aside.
Heat the butter in a pan, add the onion and celery and cook, stirring for 10min, remove from the heat,addthe breadcrumbs, grated lemon rind and parsley. Stir to combine and season well. Set aside to cool.
Roll the pastry out on a lightly floured worksurface, and cut into four 15cm squares. Spread a spoonful of cranberry sauce in the centre of each pastry square.
Make a cut down the centre of the chicken breast and fill with the stuffing. Place each piece of chicken ontop of a pastry square. Bring up the sides of the pastry to partially cover the chicken. Brush the pastry with beaten egg and place in a roasting tin with the sausages. Cook at 200°C for 20-30min or until the chicken and sausages are cooked through.