Apricot, Sausage and Cranberry Stuffing Parcels

These are quick and easy to make, yet bound to delight! The cranberry sauce brings a hint of sweetness and the puff pastry flakes apart in the mouth, creating an utterly delicious festive-filled bite.

This recipe makes 10-12 parcels, so double up on quantities if needs be!

November 2, 2021
: 10-12 parcels
: 20 min
: 25-30 mins
: 50 min
: Moderately Easy


  • 250g Puff Pastry (this can be shop bought to save time, or made in advance)
  • Dukeshill Cranberry and Port Sauce
  • 200g of Dukeshill Pork & Apricot Stuffing
  • 1 x Egg, whisked
  • Step 1 Pre-heat the oven to 180°c fan.
  • Step 2 Flour a surface and roll out your puff pastry until it’s about 0.5cm in thickness
  • Step 3 Carefully cut the pastry into squares, around 8cm x 8cm.  
  • Step 4 Using your fingers, take a small piece of the stuffing and mould it into a flat ball. Place this in the middle of the pastry square.
  • Step 5 Take a teaspoon of the cranberry and port sauce and put this on top.
  • Step 6 Carefully fold each corner towards the middle to form a parcel.
  • Step 7 Pop the parcels onto a grease proof baking tray and brush with whisked egg. Once cooked, this will make the parcels a beautiful golden brown colour.
  • Step 8 Pop the parcels onto a greaseproof baking tray and into the oven for 25-30 minutes.
  • Step 9 Serve whilst warm, with a jar of our Dukeshill Cranberry and Port Sauce on the side.