Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add a non-stick pan over medium heat. Fry the onion for 5 minutes until softened.
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For
2
M
I
3
Chicken sausage
1
Onion, small, finely diced
1
tsp
Garlic, chopped
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Per Serving
Calories
442kcal
Fat
18.2g
Carbs
46.3g
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Chicken sausages are used here rather than chicken mince because they bring built-in seasoning and fat, which helps keep the filling flavourful and prevents it becoming dry once baked in pastry. Chicken mince can be used instea, but you may need to add extra seasoning and a small splash of stock to maintain moisture. Pork or turkey sausages also work well. Sage and onion stuffing can be swapped for plain stuffing with a pinch of dried sage added. Reduced-fat puff pastry can be replaced with standard puff pastry if preferred.
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Made it?
For dinner, you can have these with some steamed greens on the side and extra gravy or add some creamy mash.
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M
Molly L
a month ago
Easy to make. I didn’t use egg to wash it at the end, I just used milk and I didn’t add sage seasoning, the sage and onion stuffing was enough. And just ended up using regular reduced fat pork sausage instead of chicken because I just had it to hand. My partner really enjoyed it and has already asked me to make it again!
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Alex
a month ago
Love a good twist, Molly! Pork sausage is a gorgeous sub, bet it was banging! xx
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Reply
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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add a non-stick pan over medium heat. Fry the onion for 5 minutes until softened.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
3
Chicken sausage
1
Onion, small, finely diced
1
tsp
Garlic, chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
442kcal
Fat
18.2g
Carbs
46.3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Chicken sausages are used here rather than chicken mince because they bring built-in seasoning and fat, which helps keep the filling flavourful and prevents it becoming dry once baked in pastry. Chicken mince can be used instea, but you may need to add extra seasoning and a small splash of stock to maintain moisture. Pork or turkey sausages also work well. Sage and onion stuffing can be swapped for plain stuffing with a pinch of dried sage added. Reduced-fat puff pastry can be replaced with standard puff pastry if preferred.
Only visible to you
Made it?
For dinner, you can have these with some steamed greens on the side and extra gravy or add some creamy mash.
Cancel
M
Molly L
a month ago
Easy to make. I didn’t use egg to wash it at the end, I just used milk and I didn’t add sage seasoning, the sage and onion stuffing was enough. And just ended up using regular reduced fat pork sausage instead of chicken because I just had it to hand. My partner really enjoyed it and has already asked me to make it again!
Like
Reply
Cancel
Alex
a month ago
Love a good twist, Molly! Pork sausage is a gorgeous sub, bet it was banging! xx
Like
Reply
Cancel
