Don’t let your sausage rolls be the only way to enjoy sausagemeat this Christmas – it's so versatile and perfect for entertaining, dinner time or even just adding something a little extra something to an old classic.
With the help of our new range of fantastic sausagemeats now to be found in major supermarkets, Anna has created these mini, midi and maxi pastry delights. If you’re looking for canapé ideas, her Sausage, Caramelised Onion, Cranberry and Gruyere Pin Wheels (featured in another recipe) are a doddle to make. The Sausage, Leek and Brie Puffs make a great, quick festive snack or lunch; perfect for when those unexpected guests pop in. Or there’s the maxi version – a show stopping festive Turkey Wellington (featured in another recipe).
Method:
Melt the butter in a pan. Add the leek and soften for 5 minutes. Unroll the pastry keeping it on the baking paper. Cut the pastry into 6 squares. Add one heaped tsp leek into the middle of each square. Add 1 heaped tsp sausage meat on top. Then add 1 tsp cranberry sauce on top. Finally add pieces of brie. Fold the corners in so they are just touching. Brush the pastry with egg. Bake for 25 minutes
1 sheet ready-rolled puff pastry
400g Porky Whites Sage and Onion Sausagemeat
1 tbsp butter
1 leek chopped
6 tsp cranberry sauce
90g brie
Beaten egg
