Preheat oven to 400oF (205oC). Lightly spray one large baking sheet with cooking spray.
Warm the olive oil in a large heavy-bottomed saucepan set over medium-high heat, sauté the apple, onion, sage, thyme and allspice for 5 minutes or until the onions and apples are soft but haven’t taken on too much colour. Remove from heat and set aside to cool for 5 minutes.
In a large mixing bowl, combine the cooled apple mixture with ground turkey, salt and pepper in a medium bowl. Using your hands, gently mix until everything is evenly combined, making sure not to overwork the mixture.
Unroll the pastry sheet onto a lightly floured work surface, and cut crosswise to make three long, skinny strips (about 10x3.5” / 25x9cm each). Brush a line of mustard down the middle of each strip.
Divide the filling into three equal portions. Roll into sausage shapes and place down the middle of each puff pastry rectangle. Brush the edges of the pastry with beaten egg and fold over the filling to enclose. Press the edges firmly to seal.
Arrange the rolls, seam side down, on the prepared baking sheet. Brush with the remaining beaten egg, and sprinkle with poppy seeds. Cover with plastic wrap and place in the freezer to firm up, about 15 minutes.
Using kitchen shears or a very sharp knife, cut each roll into 8 bite-sized pieces and arrange 1” (2.5 cm) apart on baking sheet.
Bake in preheated oven for 25-30 minutes, or until the pastry is golden brown and the sausage is cooked all the way through.
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