Make The Perfect Little Hors d' Oeuvre!
This is a basic recipe that comes together quickly, can be partially made ahead of time and frozen with endless possibilities for fillings. Use your imagination! When friends pop over for a visit, or you plan a small dinner party, these little bites are perfect for the cocktail hour. Easy to make and mouthwatering delicious! Unless you have the time and patience, there is absolutely no reason why you can't use pre-made puff pastry sheets and cups...There is no shame in that at all and if anyone looks down on you for it.....never invite them to one of your parties again! LOL
Sausage and Marmalade Vol-Au-Vents
Serves 24
Total time: 60 minutes
Ingredients
Vol-Au Vents Puff Pastry Cups
13 oz of sheet of puff pastry
13 oz of sausage meat
1 large egg, lightly whisked
1 tsp fennel seeds
Onion and Marmalade Chutney
3 onions, roughly chopped
1 apple, roughly chopped
3 oz of white wine vinegar
10 oz of caster sugar
1 tsp fennel seeds
2 tbsp of marmalade
1 tbsp of olive oil
1 pinch of salt
1 pinch of black pepper
dill sprigs
Chutney
Place a heavy-based pan over a medium heat and add olive oil. Once hot, add the onion and cook for 5-7 minutes until soft.
Add the chopped apple and cook for a further 2 minutes. Then, add the white wine vinegar, caster sugar and fennel seeds, let gently simmer for 40 minutes.
Remove from the heat, stir in the marmalade and let cool, seasoning with a pinch of salt and pepper.
Preheat the oven to 350°F
Puff Pastry
Using a 2 1/3 in cutter, cut out 24 puff pastry circles and place on a baking tray line with parchment paper. Bake for 12-14 minutes until golden brown and well puffed. Remove and keep in a warm, in a dry place.***
To finish the vol-au-vents, hollow out the center of the puff pastry circles by gently breaking through with a spoon.
Sausage Filling
Combine the sausage meat, egg and fennel seeds in a large bowl and mix until well combined. Divide the mix into 1/2 oz portions and roll into meatballs.
Place the meatballs onto a baking tray lined with parchment paper. Place in the oven for 20-25 minutes until the meatballs are cooked through and browned.
Finish/Presentation
Line up the vol-au-vents on a baking tray and place a meatball in each. Warm through in the oven for 10 minutes and serve with the chutney gently spooned in and around the meatball.
Place a small sprig of dill on each piece and serve.
***Feel free to use different shaped 2 1/3 " and smaller cookie cutters. It will create a fun presentation!
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