Sausage Vol-au-Vents Recipe - Great British Chefs

Snack
easy
makes24
60 minutes

PT1H

Bound to be a party classic, Colin McGurran merges two finger food favourites with his twist on sausage rolls and mini vol-au-vents; a puff pastry basket holding a sausage meatball and a sweet, sticky onion and marmalade chutney.

Discover more:

Share recipe

Related recipes

Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream

Mark Dodson

Egg and anchovy vol-au-vent

Helen Graves

Vol-au-vents of mussel, spinach and Roquefort

Mark Dodson

Chicken, manchego and chorizo briouats

Food Urchin

Cornish pasties with beer gravy

Helen Graves

Ingredients

print recipe

shopping List

Metric

Imperial

Vol-au-vents

375g of sheet of puff pastry
375g of sausage meat
1 large egg, lightly whisked
1 tsp fennel seeds

Onion and marmalade chutney

3 onions, roughly chopped
1 apple, roughly chopped
100ml of white wine vinegar
275g of caster sugar
1 tsp fennel seeds
2 tbsp of marmalade
1 tbsp of olive oil
1 pinch of salt
1 pinch of black pepper

print recipe

shopping List

6cm pastry cutter

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

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

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

Preheat the oven to 175˚C/gas mark 3

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

To finish the vol-au-vents, hollow out the centre of the puff pastry circles by gently breaking through with a spoon

Turn up the oven to 180˚C/gas mark 4

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

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

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

Discover more:

Share recipe

Colin McGurran

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.