Sausage, Brie, and Cranberry Puff Pastry Bites

These sausage, Brie, and cranberry puff pastry bites are the perfect Christmas party canapés. Made with vegan sausages, these flavourful bites are perfect for serving vegetarian guests!

Ingredients

To make these sausage, Brie, and cranberry puff pastry bites you will need:

• Onion 
• Vegan sausages, I always use Richmond meat-free sausages
• Fresh sage
• Puff pastry
• Cranberry sauce
• Brie 
• Thyme
• Milk or egg wash, for brushing

How to make sausage, Brie, and cranberry puff pastry bites

Firstly, fry your onion. Heat the olive oil in a medium frying pan over a medium heat. Fry until softened, stirring frequently, for around 5-7 minutes. Remove from the heat and set aside to cool.

Preheat the oven to 220℃/200℃ fan. Place the puff pastry into the freezer to cool while you prepare the filling.

To a mixing bowl, combine the sausages (casing removed), cooled onion, and fresh sage. Mix together well using your hands.

Spray or brush a 12 hole cupcake tin with neutral flavoured oil. Slice the pastry into squares (approx. 7.5cmx7.5cm) and press a square into each hole in the tin.

Press a spoonful of the sausage filling into the centre of each pastry square. Top with a teaspoon of cranberry sauce and a block of Brie. Sprinkle a couple of thyme leaves over each Brie slice.

Fold the corners of each square into the centre of each pastry. Brush the pastries with a little milk or egg wash.

Finally, bake the pastries for 20 minutes until the pastry is golden and nicely puffed up.

Serve warm or at room temperature. These pastries are best enjoyed on the day they are made.

Tips and tricks

Here are a few tips to make the best Christmas canapé pastry bites every time:

• Preheat the oven – to ensure the pastry puffs up well and turns out flaky and delicious you must preheat the oven before you bake your canapés.
• Chill the pastry in the freezer – I chilled my pastry in the freezer for 10 minutes before using it. This prevents your pastry warming up too much whilst you add the fillings. Placing cold pastry into the oven will also ensure the pastry turns out flaky and puffed up.
• Use your favourite cheese – for added flavour you can use your favourite cheese in place of Brie. Why not try using Camembert or a delicious mature Cheddar?

Vegan Christmas canapés

These pastries can easily be made vegan. Simply replace the cheese with a vegan alternative. I recommend using Nurishh vegan Camembert. Most supermarket puff pastry is made using margarine and is therefore naturally vegan. In place of milk or egg wash you can simply use soy milk.

Sausage, Brie, and cranberry pastry bites: similar recipes

If you liked this recipe, why not check out some of my similar recipes:

• Christmas grilled cheese sandwich
• Loaded Christmas roast potatoes
• Christmas vegan sausage rolls
• Mini vegetarian pigs in blankets

Sausage, Brie, and cranberry puff pastry bites

5 from 1 vote

Vegetarian sausage, Brie, and cranberry puff pastry bites. The perfect canapé to serve vegetarian guests at your next Christmas party.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 bites

Course: Party Food

Cuisine: British

Calories: 153

Ingredients Equipment Method

Ingredients

  

• ½ large brown onion finely chopped
• 2 tsp olive oil
• 225g/8oz vegan sausages
• 10 sage leaves finely chopped
• 270g/9½oz ready rolled puff pastry
• 4 tbsp cranberry sauce
• 70g/2½oz Brie sliced into 2cm squares
• 2 sprigs thyme
• 2 tbsp milk or egg wash for brushing

Equipment

• one 12 hole cupcake tin
• one pastry brush

Method

 

1. Start by frying the onion. Heat the oil in a medium frying pan. Add the onion and fry for 5-7 minutes until soft and starting to turn golden brown, stirring often. Remove from the heat and set aside to cool.
2. Preheat the oven to 220℃/200℃ fan (430℉/390℉). Place the pastry into the freezer for up to 10 minutes whilst you prepare the sausage mix.
3. Remove the casing from the vegan sausages and add to a large mixing bowl. Combine the sausages with the cooled onions and finely chopped sage. Mix together well with your hands.
4. Generously spray or brush a 12 hole cupcake tin with neutral oil. Slice the puff pastry into 12 squares, approximately 7.5cmx7.5cm. Place a square into each hole and press down.
5. Top each square of pastry with a spoonful (1/12th) each of the sausage mix followed by a teaspoon of cranberry sauce and a square of Brie. Top each square of brie with a few thyme leaves.
6. Fold the corners of each square into the centre of each pastry. Brush lightly with milk or egg wash.
7. Bake for 20 minutes, or until the pastry is golden brown and puffed up. These pastries taste best served warm, or at room temperature, on the day they are made.