Life & Style

Sausage, Goat’s Cheese and Carmelised Red Onion Parcels.

I tried to think of a shorter name for this but I just couldn’t leave out any of the main ingredients! One of the biggest Christmas traditions in our house is making sausage rolls. I rarely eat sausage rolls except for Christmas time so I’m not sure why I feel the need to share a sausage roll-esque recipe in February but maybe it will be handy if you’re making some finger food for a party or gathering!

It’s fun to be a little bit creative and play around with flavours. Usually, I just make standard rolls using puff pastry and Tesco Finest sausages (those or Superquinn sausages are the only ones I’ll buy- those little pink fingers that some brands market as sausages need to be tamed). Anyway, use whatever sausage meat you prefer! If you can’t get sausage meat just use sausages and squeeze the meat out of the skins.

Another option (maybe better suited to Christmas time) is to use turkey sausage meat, dried cranberries and sage. Delicious!


650g sausage meat
1 log of goats cheese
2 rolls of puff pastry
250g carmelised red onion chutney
Sesame seeds to sprinkle on top
Egg cup of milk


1. Put the sausage meat into a bowl.
2. Roll out the pastry, one sheet at a time. Cut each sheet of pastry into 9 squares. You should make 18 parcels in total with the two sheets of pastry.
3. Spread 1 teaspoon of chutney on the middle of each square.
4. Spoon 1 tablespoon of sausage meat on top of the chutney.
5. Place a circular slice of goat’s cheese on top of the sausage meat, and press down gently.
6. Brush milk along the four edges of the square and fold each corner up to meet in the middle.
7. Pinch the four corners to make a little peak and then pinch the pasty together to seal off any gaps in the pastry. It is important to make sure the pastry is pinched tight so the filling doesn’t ooze out when in the oven.
8. Brush the tops of the parcels with milk and sprinkle with sesame seeds.
9. Place parchment paper on a baking tray and place the parcels on this.
10. Bake at 180 Celsius (fan assisted oven) for approximately 40 minutes, or until the pastry is a lovely golden colour.
11. Allow to cool on a wire rack. These can be reheated in the microwave and can be stored for a few days in the fridge.

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