Puff Pastry Parcels recipe stuffed with Caramelised Apples and Pork Sausages

Ingredients

• 2 sheets (approximately 800 g)puff pastry
• 2apples, grated
• 1 tbspbutter
• 1 tbspsugar
• 4 (200–250 g)herby country sausages
• 1egg
• 150 gsweet Graviera cheese, mild Cheddar or Edam
• to tastefreshly ground pepper
• 1egg yolk, for brushing
• to tastesesame seeds

Instructions

1. 1

   Caramelise the apples

   Peel and finely chop or grate the apples. Set a saucepan over high heat and melt the butter with the sugar. Add the apples and sauté until soft and golden, then leave them to cool for a while.

2. 2

   Mince the sausages

   Slice the sausages, then blend them in a blender or food processor until minced.

3. 3

   Mix the filling

   Put the minced sausages, caramelised apples, cheese and egg in a large bowl. Season with pepper and combine with a wooden spoon or your hands.

4. 4

   Layer the pastry

   Lay one sheet of puff pastry on a work surface and spread the filling in three lanes. Brush the pastry with egg yolk, cover with the second sheet and gently press the top pastry towards the filling with your hands.

5. 5

   Cut the parcels

   With a sharp knife, cut the pastry into three lanes parallel to the filling, then cut vertically into three pieces to make 12 rectangular servings. Score the tops with a knife, brush with egg yolk and sprinkle with sesame seeds.

6. 6

   Bake until golden

   Heat the oven to 200°C. Line two large baking trays with parchment paper and arrange the parcels with space between them. Bake for 20–25 minutes, until nicely coloured.

What are puff pastry parcels?

Puff pastry parcels are filled savoury bakes made by enclosing a seasoned mixture between layers of pastry and baking until crisp. This version draws on Greek flavours, including herby pork sausage and Graviera, a Greek cheese, with apple adding sweetness.

The contrast is what makes them work: rich, salty filling meets soft, caramelised fruit, while the pastry bakes into a flaky shell. Mild Cheddar or Edam can stand in for Graviera.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 13g protein, 31g carbs, 28g fat.

Most of the carbohydrates come from the puff pastry, with smaller amounts from the apples and sugar; the pastry, butter, cheese and sausages contribute much of the fat. Sausages, cheese and egg provide most of the protein. Pair a parcel with a generous salad or vegetables for a more balanced plate.

Getting the apple filling right

Apple: Grating the fruit helps it soften quickly and distribute through the sausage mixture. Cook it with the butter and sugar until tender and golden, rather than leaving it watery.

Cooling: Let the apples cool before mixing them with the egg and cheese. This helps keep the filling cohesive and makes it easier to handle.

Preparing the sausage

Mincing: A food processor breaks the sliced sausages into a fine filling that is easy to spread in lanes. Stop once minced so the mixture does not become overly smooth.

Seasoning: Herby sausages bring seasoning of their own, so add freshly ground pepper to taste. The recipe does not specify extra salt.

Sealing and cutting the pastry

Layering: Keep the filling in three even lanes on the first pastry sheet, leaving room around it for the top sheet to meet the base. Press the pastry gently towards the filling, as directed, to help shape the parcels.

Portions: Cut lengthways alongside the three lanes, then make cross-cuts to form 12 rectangles. Score the tops lightly so the pastry can expand without cutting deeply into the filling.

How to tell when they are done

Bake the parcels at 200°C for 20–25 minutes, leaving gaps between them so hot air can circulate. They are ready when the pastry is well coloured and looks crisp.

If the tops are browning quickly, check them towards the earlier end of the baking time. The recipe gives colour as the doneness cue.

Serving and timing

The stated total time is 35 minutes, including 20–25 minutes in the oven. Allow a little time for the caramelised apples to cool before assembling.

Serve the parcels warm as a snack, starter or part of a festive spread. A crisp green salad or simply cooked vegetables make a fresh counterpoint to the buttery pastry.

Recipe notes & tips

• Grate the apples finely so they soften evenly in the pan.
• Cool the cooked apples before combining them with the egg and cheese.
• Pulse the sliced sausages only until minced to retain a useful filling texture.
• Keep the filling lanes even so the parcels bake at a similar rate.
• Leave space between parcels on the trays to help the pastry colour.
• Watch the parcels towards the end of baking and take them out when nicely coloured.

Variations

• Use Graviera: choose sweet Graviera for a Greek-inspired cheese filling.
• Swap the cheese: use mild Cheddar or Edam as suggested in the recipe.
• Change the apple texture: finely chop the fruit instead of grating it, then cook until soft.
• Add sesame: sprinkle sesame seeds over the egg-washed tops before baking.
• Adjust the pepper: season the filling more generously if you like a peppery finish.

Common mistakes to avoid

• Adding hot apples: they can make the filling harder to handle; let them cool first.
• Over-processing the sausages: a smooth paste loses texture; stop once they are minced.
• Uneven filling lanes: parcels may bake inconsistently; spread the mixture evenly.
• Cutting through the filling: this can expose the mixture; score the tops lightly.
• Crowding the trays: the pastry may colour less evenly; leave space between parcels.
• Overbaking: the pastry can become too dark; check from 20 minutes.

How to store

Cool leftovers and keep them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; a microwave will warm them but soften the pastry.

Frequently asked questions