These golden-crisp Puff Pastry Parcels combine buttery pastry with juicy caramelized apples and savory pork sausages for an irresistible Greek-inspired treat.
Ready in just 35 minutes, these flaky bundles make the perfect side dish for both casual gatherings and elegant dinner parties.
Each bite delivers a delightful contrast of textures – from the shattering crunch of the pastry to the tender, sweet-savory filling inside.
With just 15 minutes of prep time, you’ll have 12 beautiful parcels that are guaranteed to disappear quickly from your table.
Ingredients for Puff Pastry Parcels
- Puff Pastry: 2 sheets (about 800g), thawed if frozen
- Apples: 2 medium-sized, peeled and grated
- Butter: 1 tablespoon, for caramelizing
- Sugar: 1 tablespoon, helps in caramelization
- Herby Sausages: 4 pieces (200-250g), country-style
- Cheese: 150g Graviera or mild Cheddar, grated
- Eggs: 1 whole egg for filling, 1 yolk for brushing
- Seasoning: Freshly ground black pepper to taste
Step-by-Step Instructions
- Caramelize Apples: Melt butter and sugar in a saucepan over high heat, add grated apples and sauté until golden and soft. Let cool.
- Prepare Sausages: Process sausages in a blender until finely minced.
- Mix Filling: Combine minced sausages, caramelized apples, cheese, egg, and pepper in a large bowl until well incorporated.
- Assemble Parcels: Spread filling in three lanes on first pastry sheet, brush with egg yolk, cover with second sheet.
- Cut and Shape: Divide into 12 rectangular pieces, score tops, and brush with egg yolk.
- Bake to Perfection: Place on parchment-lined trays and bake at 200°C for 20-25 minutes until golden brown.
Variations & Substitutions
Love these pastries but want to switch things up? You can easily swap the sausages for chicken or turkey sausages if you prefer.
The cheese is flexible too – while Graviera gives these parcels their Greek character, mild cheddar or Gouda work beautifully.
For a sweeter twist, try adding a pinch of cinnamon to your caramelized apples. Want to make smaller bites? Cut each parcel in half for perfect party-sized portions!
Storage Tips
These tasty parcels stay fresh in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes – they’ll crisp right up! You can also freeze them for up to 2 months.
Just let them cool completely, wrap each one in parchment paper, and store in a freezer bag. When you’re ready to eat, heat them straight from frozen at 350°F for about 15-20 minutes.
Serving Suggestions
These parcels shine as both a main dish or party snack! For dinner, serve them warm with a crisp green salad dressed in light vinaigrette.
They’re perfect for picnics, lunch boxes, or as appetizers at your next gathering. Want to fancy them up?
Add a little honey mustard or apple chutney on the side for dipping. They taste amazing warm or at room temperature, making them super flexible for any occasion!
Puff Pastry Parcels with Caramelised Apples and Pork Sausages
Equipment
- baking trays
- Food processor
- Saucepan
Ingredients
- 2 sheets puff pastry approx. 800gr
- 2 apples grated
- 1 tbsp butter
- 1 tbsp sugar
- 4 herby country sausages 200-250g/7-9 ounces
- 1 egg
- 150 g sweet Graviera cheese or mild Cheddar or Edam 5 ounces
- 1 egg yolk for brushing
Instructions
- To prepare these delicious puff pastry parcels, start first by caramelising the apples. Peel and finely chop (or grate) the apples. Place a saucepan over high heat and melt the butter and sugar; add the apples and sauté, until soft and golden. Set aside to cool for a while.
- Slice the sausages and place in a blender or food processor and blend to mince.
- In a large bowl add the minced sausages, the caramelised apples, cheese, egg and season with pepper. Blend with a wooden spoon or using your hands, until the ingredients combine.
- Layer one sheet of the puff pastry on a working surface and spread the filling making three lanes. Brush the puff pastry with egg yolk and cover with the other sheet of the pastry. Using your hands press a little bit the pasty towards the filling.
- Using a sharp knife cut the pastry in three lanes in parallel with the stuffing and then vertically in three pieces to make 12 rectangular servings. Scar the top with a knife, brush with egg yolk and sprinkle with sesame seeds.
- Line two large baking trays with parchment paper and place the parcels, leaving some space between them. Bake in preheated oven at 200C for 20-25 minutes, until nicely coloured. Enjoy!