Colin McGurran's sausage and marmalade vol-au-vents recipe

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  • Serves 24
  • 20 mins to prepare and 1 hr to cook, 20 mins to cool
  • 120 calories / serving
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These sausage vol-au-vents with onion and marmalade chutney make a perfect party snack. Kids can get help out in many stages of cooking, so get them involved for a unique, homemade version of this classic canapé.

To make the marmalade and onion chutney, add the olive oil to a heavy-based pan and set over a medium heat. When the oil is hot, add the chopped onions and cook until soft for 5-7 minutes.

Add the chopped apple to the pan and cook for 2 minutes more. Pour in the white wine vinegar, fennel seeds and caster sugar and allow to simmer on a gentle heat for 40 minutes.

Take off the heat before stirring in the marmalade. Add a pinch of salt and pepper and allow to cool.

Preheat the oven to gas 3, 175°C, fan 155°C.

Lay out the sheet of pre-rolled puff pastry on a clean, lightly floured work surface. Use a 6cm round cutter to cut out 24 circles – kids can easily take over this step if they fancy. Place the circles on a baking tray and bake in the oven for 12-13 minutes until nicely puffed up and golden. Remove the pastry rounds from the oven and set aside in a dry, warm place.

Preheat the oven to gas 4, 180˚C, fan 160˚C.

Add the sausage meat, egg and fennel seeds to a mixing bowl and get the kids involved in getting all of the ingredients incorporated using their hands. Weigh out a round ball of the mix to 15g and get the kids busy shaping the rest of the meatballs to the same size and shape.

Line a baking tray with nonstick baking paper and lay the meatballs on top. Bake in the oven for 20-25 minutes until the meatballs have browned nicely and are cooked through.

To assemble the vol-au-vents, use a teaspoon to hollow out the middle of the pastry circles, leaving a good-sized border around the edge to make sure the meatballs will sit securely inside the pastry.

Remove the meatballs from the oven and pop one into each vol-au-vent. Return to the oven for 10 minutes or so to warm through, then serve with the onion and marmalade chutney.

See all Cooking with Kids recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the onion and marmalade chutney

  • 3 onions, roughly chopped
  • 1 apple, roughly chopped
  • 100ml (3 1/2fl oz) white wine vinegar
  • 1 tsp fennel seeds
  • 275g (9oz) caster sugar
  • 2 tbsp marmalade
  • 15ml (1 tbsp) olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • For the vol-au-vents

  • 375g (13oz) sheet puff pastry
  • 375g (13oz) sausage meat
  • 1 large egg, lightly whisked
  • 1 tsp fennel seeds
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  • Energy 500kj 120kcal 6%
  • Fat 6.4g 9%
  • Saturates 2.6g 13%
  • Sugars 14g 16%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 14.4g Protein 0.7g Fibre 0.5g

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