Ingredients
- 1 red onion, finely sliced
- 18 pork chipolatas, or veggie sausages
- 4 heaped tbsp whole cranberry sauce
- 3 sprigs of thyme
- 1 tsp ground cinnamon
- 200ml vegetable stock
- 1 orange, zested
- 250g filo pastry
- 1 red onion, finely sliced
- 18 pork chipolatas, or veggie sausages
- 4 heaped tbsp whole cranberry sauce
- 3 sprigs of thyme
- 1 tsp ground cinnamon
- 200ml vegetable stock
- 1 orange, zested
- 250g filo pastry
Preheat the oven to 180°C/350°F/gas 4.
In a frying pan, sweat down the red onion in butter and oil until translucent. Set the onions aside and use the same pan to cook the chipolatas.
Once they’re golden, add the onions back in with the cranberry sauce, thyme, cinnamon and veg stock. Cook until you have a glossy jammy sauce, then stir in the orange zest.
Layer up four sheets of filo pastry with melted butter brushed between the layers. Cut into squares big enough to wrap your sausages – this is the blanket! On each square put a spoonful of the onion mix with a chipolata on top. Use melted butter on the edges to seal the pastry into a little parcel, with the corners meeting, and place join-side down on a baking tray. A final brush of butter on the top of each parcel will give them a lovely colour, and cook them for 12 minutes.
A perfect canapé or starter for Christmas day.