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Quorn Vegetarian Cocktail Sausages in branded packaging. Two packs of 24 and 14 sausages.

Made with Quorn Vegetarian Cocktail Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

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Ingredients

  • 6 Quorn Cocktail Sausages, diced
  • A drizzle of olive oil
  • ½ white onion, finely chopped
  • ½ stick of celery, finely chopped
  • ½ red pepper, de-seeded and finely chopped
  • 1 clove of garlic, crushed
  • ½ tbsp tomato puree
  • 100ml passata
  • 75g cooked haricot beans
  • 1 tbsp oregano leaves, chopped
  • Salt and pepper
  • 300g shortcrust pastry
  • A little flour to dust
  • 1 egg, beaten

Method

  1. Heat a drizzle of olive oil in a sauté pan. Add the onion, celery and red pepper. Sauté for 5 minutes.
  2. Add the garlic and tomato puree, cook for 1 minute.
  3. Add the diced cocktail sausages, passata and haricot beans, cook for 5 minutes.
  4. Remove from the heat, add the oregano and season to taste. Chill in the fridge for 10 minutes.
  5. Lightly dust a worksurface with flour. Roll the pastry very thinly to approximately 2mm thick. Using an 8cm round cutter, cut 12 pastry discs which will be the pie bottoms. Using an 7cm round cutter, cut 12 pastry discs which will be the pie lids re-rolling the pastry trimmings if required.
  6. Line a 12-hole shallow non-stick bun tin with the larger pastry discs. Place a spoonful of chilled filling into each pastry disc. Brush a little beaten egg around the edge of each disc and top with the smaller disc to seal the filling.
  7. Place the bun tin into the fridge for 20 minutes to chill. To bake, pre-heat the oven to 200C (fan)/ 220C 425F/gas mark 7.
  8. Remove the bun tin from the fridge and using a small serrated knife cut two triangles for eyes and a spooky mouth.
  9. Bake in a pre-heated oven for 20-25 minutes or until the pastry is golden brown and cooked through.

Chefs tip

If you are struggling to get your pastry thin enough, cut the pastry discs and re-roll them to make the pastry thinner then re-cut the disc.

Recipe Inspiration

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