Chestnut stuffing parcels
- Preparation and cooking time
- Total time
- Easy
- makes 6
Skip to ingredients
- 1 large onionchopped
- butter
- 6 pork sausagesskins removed
- 1 applepeeled and grated
- chopped to make 2 tbsp parsley
- 150g vac-packed cooked chestnutsroughly chopped
- 100g fresh breadcrumbs
- 1 yolk egg
- 12 slices parma ham
- 1 tbsp chopped plus 6 leaves to decorate sage
- olive oil
Nutrition: per serving
- kcal405
- fat22.5g
- saturates7.3g
- carbs33.6g
- sugars0g
- fibre2.9g
- protein19.2g
- salt2.98g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Cook the onion in a little butter until soft. Cool then mix with everything except the sage and parma ham.
Season, form into 6 balls then flatten slightly and wrap 2 pieces of parma ham around each. Dip each sage leaf in olive oil and lay on top of each parcel.
Cook for 20-30 minutes until crisp.
