- Plain flour, for dusting
- 500g pack ready-made puff pastry
- 450g good quality pork sausage meat (or sausages)
- 1 tbsp fresh chopped parsley
- 1 small onion, peeled and very finely chopped
- 150g apple & cider brandy chutney
- Salt and pepper to season
- 1 egg, beaten
1 Preheat oven to 200°C/Gas Mark 6. Lightly grease two large baking trays.
2 Dust the work surface with the plain flour. Roll the pastry (even if you have bought a ready rolled sheet you will need to roll it thinner) until approx. 50cm x 30cm. Cut it into 15 10cm x 10cm squares — use slightly smaller squares if you want them bite sized (7cm x 7cm).
3 In a bowl mix the sausage meat (if using sausages snip skins and peel), parsley, onion, apple & cider brandy chutney and season.
4 Put a dessert spoon of the sausage mixture into the centre of the pastry square.
5 Fold the four corners into the middle, making a parcel shape and seal at the top and put onto the greased baking tray.
6 When you’ve done all of the parcels, brush with beaten egg.
7 Bake for 20-25 minutes or until cooked through and the pastry is golden brown.
8 Enjoy them hot or cold.
Recipe by Tracklements