Sausage and marmalade vol-au-vents


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.

First published in 2015





Onion and marmalade chutney


  • 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.
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
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
First published in 2015

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.

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