Sausage and marmalade vol-au-vents
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makes24
60 minutes
Ingredients
Vol-au-vents
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375g of sheet of puff pastry
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375g of sausage meat
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1 large egg, lightly whisked
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1 tsp fennel seeds
Onion and marmalade chutney
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3 onions, roughly chopped
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1 apple, roughly chopped
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100ml of white wine vinegar
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275g of caster sugar
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1 tsp fennel seeds
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2 tbsp of marmalade
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1 tbsp of olive oil
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1 pinch of salt
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1 pinch of black pepper
Method
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