Sausage and leek puff pastry parcels

  • Serves 4
  • Hands on time 10 mins, 35-45 mins cooking time, plus chilling
  • Easy
These sausage and leek parcels are a great dinner party recipe, and can easily be made in advance.

Nutritional info per serving

  • Calories887kcals
  • Fat62.7g (25.4g saturated)
  • Protein21.1g
  • Carbohydrates63.4g (7.8g sugars)
  • Salt3.2g

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  • 2 tbsp olive oil
  • Knob of butter
  • 1 large red onion, finely sliced
  • 2 large leeks, finely sliced
  • 8 good-quality sausages, skins split
  • 2 tbsp chopped fresh flatleaf parsley
  • 1 tbsp chopped fresh sage
  • Flour, for dusting
  • 500g pack puff pastry
  • Milk, for glazing


  1. Heat the oil and butter in a pan over a low heat. Add the onion and leeks and gently fry for 10-15 minutes until tender. Set aside to cool.
  2. Remove the meat from the sausages and put in a bowl with the herbs. Mix well and shape into 4 balls.
  3. Preheat the oven to 200°C/fan180°C/ gas 6. On a floured surface, roll out the pastry to a 32cm square, then cut into 4 equal pieces. Divide the onion mixture among the squares and top each with a sausagemeat ball. Flatten slightly, then fold the pastry corners up to enclose the filling. Brush with milk, then chill for 10 minutes.
  4. Place on a baking sheet and cook for 25-30 minutes, until golden and the filling is cooked – the pastry will puff up so you can now see the filling. Serve with a fresh, crunchy salad.
  • TO FREEZE: Open-freeze the uncooked parcels until solid, then wrap well in cling film and foil and freeze for up to 3 months. Cook from frozen, adding an extra 10-15 minutes’ cooking time.

From June 2009

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