Recipe: Pastry parcels with Christmas stuffing, cranberry and sage

The Christmas holidays are a welcome opportunity to celebrate with loved ones, relax and enjoy the fruits of life – and delicious food.

These no-fuss appetisers will fill the spot for impromptu guests (they can be made within an hour and easily reheated), Christmas parties and as everyday tasty summer morsels both kids and adults alike will love.

This is the next exciting dish to come out of The Australian Women’s Weekly partnership with Ocean Spray®. These moreish pastry parcels are made with Craisins® 50% Less Sugar and Whole Berry Cranberry Sauce – a fun and joyful recipe that puts a festive spin on a traditional savoury side.

Makes 32

Prep and cook time: 1 hour

INGREDIENTS

2 tbsp olive oil, plus 1 tbsp extra to toss

1 onion, finely chopped

2 cloves garlic, crushed

1/4 cup pistachios, finely chopped

150g streaky bacon, finely chopped

4 sheets butter puff pastry, thawed

1/4 cup (35g) Ocean Spray® Craisins®

50% Less Sugar, roughly chopped

½cup sage leaves, chopped

1 tbsp seeded mustard

500g pork mince

1 cup (60g) sourdough breadcrumbs

1 egg, lightly beaten

1/4 cup (80gm) Ocean Spray® Whole Cranberry Sauce, plus extra to serve

12 sprigs sage, to serve

METHOD

1. Preheat oven to 220°C (200°C fan-forced). Heat oil in a large non-stick frying pan over medium high heat. Add the onion, garlic, pistachios and bacon and cook, stirring occasionally for 6–8 minutes or until softened. Place in a large bowl and set aside to cool slightly.

2. Cut pastry sheets into 8 squares and set aside. Add the Craisins®, sage, mustard, pork mince and breadcrumbs to the onion mixture. Season with salt and pepper and mix well to combine.

3. Line 2 large baking trays with non-stick baking paper. Spoon 1 tbsp of mince mixture into the centre of each pastry square and add to tray. Top with 1/2 tsp of cranberry sauce. Fold the four corners into the middle, making a loose parcel, and pinch lightly at the top to seal. Brush with egg and repeat with rest of mixture.

4. Bake for 30 minutes, rotating the trays halfway through cooking or until pastries are golden and puffed.

5. While the pastries are baking, toss the sage leaves in remaining oil. Place on a tray and bake for 30–60 seconds, or until golden and crisp.

6. Place pastries on a serving tray and scatter with cooked sage leaves. Serve with extra cranberry sauce.

Brought to you by Ocean Spray®.

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