1 sheet store bought puff pastry
200g stuffing mix
1 jar cranberry sauce
Cut the puff pastry sheet into 12 equal pieces (3 x 4)
Spoon 1/2 teaspoon of cranberry sauce into the center of each piece leaving space around the edge.
Roll some stuffing into a ball and place on top of the cranberry.
Egg wash the edges and bring all four corners into the center creating a parcel.
At this point you can freeze and keep until needed.
If you plan on serving them straight away, egg-wash the outside, sprinkle on some flaked almonds and place in a preheated oven set at 200C and bake for 10-15 minutes or until your pastry is golden brown.
Allow to rest for 5 minutes before serving.