Sausage and leek puff pastry parcels

Name: Sausage and leek puff pastry parcels
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; Knob of butter; 1 large red onion, finely sliced; 2 large leeks, finely sliced; 8 good-quality sausages, skins split; 2 tbsp chopped fresh flatleaf parsley; 1 tbsp chopped fresh sage; Flour, for dusting; 500g pack puff pastry; Milk, for glazing

Published: 31 May 09
Updated: 18 Mar 24

Test kitchen approved

These sausage and leek parcels are a great dinner party recipe, and can easily be made in advance.

Serves 4
Hands on time 10 mins, 35-45 mins cooking time, plus chilling

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Ingredients

2 tbsp olive oil
Knob of butter
1 large red onion, finely sliced
2 large leeks, finely sliced
8 good-quality sausages, skins split
2 tbsp chopped fresh flatleaf parsley
1 tbsp chopped fresh sage
Flour, for dusting
500g pack puff pastry
Milk, for glazing

Method

Heat the oil and butter in a pan over a low heat. Add the onion and leeks and gently fry for 10-15 minutes until tender. Set aside to cool.
Remove the meat from the sausages and put in a bowl with the herbs. Mix well and shape into 4 balls.
Preheat the oven to 200°C/fan180°C/ gas 6. On a floured surface, roll out the pastry to a 32cm square, then cut into 4 equal pieces. Divide the onion mixture among the squares and top each with a sausagemeat ball. Flatten slightly, then fold the pastry corners up to enclose the filling. Brush with milk, then chill for 10 minutes.
Place on a baking sheet and cook for 25-30 minutes, until golden and the filling is cooked – the pastry will puff up so you can now see the filling. Serve with a fresh, crunchy salad.

Recipe from June 2009 Issue

Nutrition

Nutrition: per serving

Calories: 887kcals
Fat: 62.7g (25.4g saturated)
Protein: 21.1g
Carbohydrates: 63.4g (7.8g sugars)
Salt: 3.2g

delicious. tips

TO FREEZE: Open-freeze the uncooked parcels until solid, then wrap well in cling film and foil and freeze for up to 3 months. Cook from frozen, adding an extra 10-15 minutes’ cooking time.

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