Recipe: Sausage and Leek Parcels

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  • 2 tbsp olive oil
  • Knob of butter
  • 1 large red onion, finely sliced
  • 2 large leeks, finely sliced
  • 8 good-quality sausages, skins split
  • 2 tbsp chopped fresh flatleaf parsley
  • 1 tbsp chopped fresh sage
  • Flour, for dusting
  • 500g pack puff pastry
  • Milk, for glazing


  • Heat the oil and butter in a pan over a low heat. Add the onion and leeks and gently fry for 10-15 minutes until tender. Set aside to cool.
  • Remove the meat from the sausages and put in a bowl with the herbs. Mix well and shape into 4 balls.
  • Preheat the oven to 200°C/fan180°C/ gas 6.
  • On a floured surface, roll out the pastry to a 32cm square, then cut into 4 equal pieces.
  • Divide the onion mixture among the squares and top each with a sausagemeat ball.
  • Flatten slightly, then fold the pastry corners up to enclose the filling.
  • Brush with milk, then chill for 10 minutes.
  • Place on a baking sheet and cook for 25-30 minutes, until golden and the filling is cooked – the pastry will puff up so you can now see the filling.

  • Serve with a fresh, crunchy salad.


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