Ingredients:​

• 1 packet of reduced fat shortcrust, ready rolled (it's Christmas, don't beat yourself up!)

• 200g chestnut purée

• Little bit of crumbled stilton

• Grated parmesan 

• Finely chopped sage leaves 

Method:

• These are quick and easy canapés. Lay the pastry out flat.

• Smear over the chestnut purée right to the edges. 

• Sprinkle the cheeses and sage. Finish with a good grind of black pepper. 

• Fold each of the long edges into the middle. Then fold each of those edges into the middle, Then fold it in half. 

• Refrigerate for half an hour. 

• Finely slice palmiers from the sausage and lay on a lined baking sheet. Bake for 12-15 minutes at 180 fan.

• Serve with festive booze.