1 jar cranberry sauce
80g brie (cut into 10 squares)
370g ready rolled puff pastry (or gluten free puff pastry)
1 egg beaten
Large sprig thyme
Leek & Bacon Sauce
1 small leek sliced
25g smoked bacon lardons
12g wheat flour
30ml double cream
180ml whole milk
Pinch black pepper
Place the sausages under the grill and cook for 10-12min until they are cooked, place to one side, allow to cool then slice the sausages into 3 or 4.
To make the sauce add half the butter to a pan with the sliced leeks and bacon lardons. Cook for 5 minutes until the leeks are soft, then add the milk and cream (heat, but don’t boil).
As this is heating mix the remaining butter with the flour to make a paste (for gluten-free option use 10g corn flour mixed with 20ml water). Then add the paste to the sauce, mix in well and cook until the sauce has become thick, remove from the heat and allow to cool.
Then cut the pastry into 10 even squares and place a teaspoon of the sauce into the middle, then a few bits of the sliced sausages on top, followed by a dollop of cranberry sauce and then the brie. Do this for each parcel.
Fold each corner into the middle and push down slightly so the pastry stays down, egg wash each parcel and pop them onto a lined baking tray.
Place the parcels into a pre-heated oven at 200C fan/ 220C non-fan and cook for 10-15 minutes.
Garnish with fresh thyme leaves.
This recipe uses Chicken Italia chipolatas, but works equally well with our other Chicken sausages! Spring, Simply, Naked, Smoky Paprika, Zesty or Spring. You could also try it with out Thai-Style Turkey chipolatas!