Heat a large frying pan over medium-high heat. Add the bacon to the pan and fry for 3-4 minutes per side until golden brown and cooked through. Drain the bacon on a paper towel and set aside to cool. Reserve the bacon fat in the pan for the next step.

Remove the casing from the Turkey-Cranberry sausages and discard. Add the sausage filling to the frying pan with the dried thyme and ¼ teaspoon of salt. Use a spoon or spatula to break up the sausage into pea-sized pieces. Fry for 8-10 minutes, or until the sausage is browned and cooked through. Transfer to a large mixing bowl and set aside.

Chop the bacon into thin slices and add it to the bowl with the sausage, along with the dried cranberries. Mix everything to combine and set aside.

Next, add the sliced leeks to the pan and fry for 5 minutes or until soft and lightly golden brown. Once cooked, place the leeks in a separate small bowl and set aside to cool completely. Reserve for later use.

Peel the Yukon gold potato and cut into 1-centimetre cubes. Add the cubes to a small pot filled with water along with 1 teaspoon of salt. Place the pot on the stove and bring to a boil. Once boiling, reduce the heat to medium and cook for 8 minutes, or until the potatoes are fork tender.

Drain the potatoes from the water. Add ½ cup of the potatoes to the sausage mixture along with the butter and mix through, breaking up the potatoes as much as possible to help bind the filling together. Place the sausage mixture in the refrigerator for 30 minutes to cool completely. Reserve the remaining ½ cup of potatoes for later use.

After 30 minutes, remove the sausage filling from the refrigerator. Crack 1 egg into a bowl and use a fork to gently whisk it together. Add the egg to the sausage mixture followed by the remaining ½ cup of potatoes. Gently fold the egg and potatoes into the sausage mixture. Once folded in, place it back into the refrigerator until you are ready to add it to the puff pastry.

Preheat your oven to 400 degrees F. Line a baking tray with parchment paper and set aside.

Roll out your puff pastry into a 12x12 inch square. Use all-purpose flour for rolling as necessary. Transfer the puff pastry to the parchment-lined baking sheet.

Fold the sides of the puff pastry into the center so that the edges meet in the middle. Gently press along the edges to create a seam, but do not tear the puff pastry. This will create three 4-inch panels. Unfold the sides of the pastry so that it lays flat and you can see the three panels.

Use a sharp knife to cut slits into the two side panels about 1-inch in width, following the seams that were made earlier. Angle the slits upward on a 45-degree angle to make it look pretty when you fold it together. Do not make any cuts into the middle panel.

Place the sausage filling in the middle panel, making sure that it is even in thickness across the entire puff pastry. Top with the leeks and sliced brie.

Braid the pastry by crossing the strips over the sausage filling in an overlapping pattern.

Crack the remaining egg into a bowl and add the milk. Whisk together then use a pastry brush to brush the strudel evenly with the egg wash. Sprinkle the top of the strudel evenly with the sesame seeds.

Bake in the center of the oven for 30 minutes or until golden brown and crisp. Remove from the oven and let cool for 10 minutes before slicing and serving. Enjoy!