Sausage and Marmalade Vol-au-Vents​​​​​​​​​​​​​​

by Colin McGurran

Snack Easy ​​​​​​​ 24 Vents ​​​​​​​ Prep/Cook: 60 minutes


375g of sheet of puff pastry

375g of sausage meat

1 large egg, lightly whisked

1 tsp fennel seeds

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


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

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

3. Remove from the heat, stir through the marmalade and leave to cool, seasoning with a pinch of salt and pepper.

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

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

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