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Essential Onions
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Savoury pork stuffing and oozing brie wrapped in crisp puff pastry with a hint of cranberry sweetness. The perfect Christmas canape!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Fry the onion and garlic together in the olive oil over a low heat for around 5-6 minutes, or until soft and translucent. Tip into a large mixing bowl. Add the stuffing mix. Add 215ml boiling water according to the pack instructions. Season to taste. Allow to stand for 5 minutes, then stir well to combine. Allow to cool to room temperature.
Preheat the oven to 180°C, gas mark 4 and line a large baking tray with baking parchment. Lightly flour the work surface and roll the puff pastry out into a large rectangle 0.5cm in thickness, about 34x24cm, then slice in half lengthways to make two smaller rectangles.
Add the Brie pieces to the stuffing mixture and season well. Spread 1 tbsp cranberry sauce down the centre of each pastry rectangle. Using floured hands, shape the stuffing into two long sausages and lay on top of the cranberry sauce.
Roll up to seal the sausage inside, then chill for at least 30 minutes. Brush the tops with beaten egg and, using a sharp knife, slice into 30 rolls. Bake for 25-30 minutes until golden. Serve hot or cold. Keep for up to 3 days in a sealed container in the fridge.
Typical values per item when made using specific products in recipe
Energy | 281kJ/ 67kcals |
---|---|
Fat | 4g |
Saturated Fat | 1.8g |
Carbohydrates | 6.1g |
Sugars | 0.9g |
Fibre | 0.5g |
Protein | 1.6g |
Salt | 0.2g |
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