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.
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
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
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
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.
