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

14 ratings Rate
  • 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.

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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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