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Sausage and marmalade vol-au-vents

Sausage and marmalade vol-au-vents

Sausage and marmalade vol-au-vents

PT1H

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1
For the chutney, place a heavy-based pan over a medium heat and add olive oil. Once hot, add the onion and cook for 5-7 minutes until soft
  • 1 tbsp of olive oil
  • 3 onions, roughly chopped
2
Add the chopped apple and cook for a further 2 minutes. Then, add the white wine vinegar, caster sugar and fennel seeds, leave to gently simmer for 40 minutes
  • 1 apple, roughly chopped
  • 100ml of white wine vinegar
  • 350g of caster sugar
  • 1 tsp fennel seeds
3
Remove from the heat, stir through the marmalade and leave to cool, seasoning with a pinch of salt and pepper.
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 2 tbsp of marmalade
4
Preheat the oven to 175˚C/gas mark 3
5
Using a 6cm cutter, cut out 24 puff pastry circles and place on a baking tray. Cook for 12-14 minutes until golden brown. Remove and keep in a warm, dry place
  • 375g of sheet of puff pastry
6
To finish the vol-au-vents, hollow out the centre of the puff pastry circles by gently breaking through with a spoon
7
Turn up the oven to 180˚C/gas mark 4
8
Combine the sausage meat, egg and fennel seeds in a large bowl and mix until well combined. Divide the mix into 15g portions and roll into meatballs
  • 1 large egg, lightly whisked
  • 1 tsp fennel seeds
  • 375g of sausage meat
9
Place the meatballs onto a baking tray lined with parchment paper. Place in the oven for 20-25 minutes until the meatballs are cooked through and browned
10
Line up the vol-au-vents on a baking tray and place a meatball in each. Warm through in the oven for 10 minutes and serve with the chutney

Ingredients

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Imperial

Vol-au-vents

Onion and marmalade chutney

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Sausage and marmalade vol-au-vents

 
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