Ingredients

DukesHill Products
DukesHill Cranberry and Port Sauce
£0.00 £4.50
200g of DukesHill Pork & Apricot Stuffing
Other Ingredients
250g Puff Pastry (this can be shop bought to save time, or made in advance)
1 x Egg, whisked
Add All to Basket
Canape

APRICOT, SAUSAGE AND CRANBERRY STUFFING PARCELS

Rated 0 stars by users

These are quick and easy to make, yet bound to delight! The cranberry sauce brings a hint of sweetness and the puff pastry flakes apart in the mouth, creating an utterly delicious festive-filled bite.This recipe makes 10-12 parcels, so double up on quantities if needs be!
Category Canape
Serving 12
Prep Time 20 minutes
Cook Time 30 minutes

Directions

  1. Step 1 Pre-heat the oven to 180°c fan.

  1. Step 2 Flour a surface and roll out your puff pastry until it’s about 0.5cm in thickness

  1. Step 3 Carefully cut the pastry into squares, around 8cm x 8cm.  

  1. Step 4 Using your fingers, take a small piece of the stuffing and mould it into a flat ball. Place this in the middle of the pastry square.

  1. Step 5 Take a teaspoon of the cranberry and port sauce and put this on top.

  1. Step 6 Carefully fold each corner towards the middle to form a parcel.

  1. Step 7 Pop the parcels onto a grease proof baking tray and brush with whisked egg. Once cooked, this will make the parcels a beautiful golden brown colour.

  1. Step 8 Pop the parcels onto a greaseproof baking tray and into the oven for 25-30 minutes.

  1. Step 9 Serve whilst warm, with a jar of our Dukeshill Cranberry and Port Sauce on the side.

Shop The Ingredients

Cumberland Sauce with Port - DukesHill

Cumberland Sauce with Port
(20)

I'm part of a multi-buy offer! Any 3 Standard Jars for £11.50 Cumberland sauce is best served cold as a...

Weight 227g
£4.50
View Product