Sausage and leek puff pastry parcels

Sausage and leek puff pastry parcels
  • Serves icon Serves 4
  • Time icon Hands on time 10 mins, 35-45 mins cooking time, plus chilling

These sausage and leek parcels are a great dinner party recipe, and can easily be made in advance.

Nutrition: per serving

Calories
887kcals
Fat
62.7g (25.4g saturated)
Protein
21.1g
Carbohydrates
63.4g (7.8g sugars)
Salt
3.2g
Calories
887kcals
Fat
62.7g (25.4g saturated)
Protein
21.1g
Carbohydrates
63.4g (7.8g sugars)
Salt
3.2g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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.

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