WILD Recipes with Aaron: Vegan Sausage and Cranberry Parcels

Let the sausages defrost or cook for 1 minute in the microwave. Make sure the edges of the pastry are pinched and sealed together or you’ll find the sauce leaks out.

Preheat oven to 200oC/392oF.

Serves 2

Ingredients:
Puff pastry (buy the version made with oil not butter)
Cranberry sauce
Vegan sausages – I always use Linda McCartney
Small bit of cheese

Let the pastry sit at room temperature for 20 minutes so it’s easier to mold.

Cut out two (or more, depending on servings) squares of pastry (approx 14-15cm square). Put 1 tbsp of cranberry sauce in the centre. Roll a sausage into a ball & place on top of the cranberry. Cut a small piece of cheese and place on top of the sausage.

Like a parcel bring the corners together (see video) and pinch to seal. It should end up looking a bit like a pyramid. Pop on a greased baking tray. Brush with plant milk and bake for 15-20 minutes until golden brown.

I like to serve with gravy but they’re great on their own. Enjoy!

Aaron is a successful vegan food blogger on a mission to prove that going vegan doesn’t mean going without. You can find him on www.aaroncaldervegan.com & Instagram @aaroncaldervegan

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