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

Caramelised shallot and goat’s cheese galette

Sally Abé

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.