Indulge in a complete Christmas feast with a dash of OXO magic. With these 3 recipes by your side, create a memorable Christmas meal that’s bound to impress every palate at the table.

Dean Edwards’ Sausage Rolls

Dean Edwards’ Beef Wellington

OXO’s Mince Pie

Dean Edwards’
Mince Pie Sausage Rolls
(makes 8)


40g dried cranberries

30g shop bought sweet mincemeat

1 small Braeburn apple peeled and diced

1 pack ready rolled puff pastry

1 egg

2 tbsp. milk

20g black sesame seeds


1. Skin your sausages into a bowl then add the cranberries, mincemeat and apple, mix well then pop into a disposable piping bag.

2. Cut your puff pastry in half lengthways then pipe on the sausage meat.

3. Whisk together the egg and milk, then use your OXO Pastry Brush to brush some of the egg wash along one side of the pastry.

4. Fold over to enclose the stuffing, then cut into eight equal size portions.

5. Pop onto a lined baking sheet, brush with more egg wash, then sprinkle with the sesame seeds.

6. Brush with more egg wash, then sprinkle with the sesame seeds.

7. Place into a preheated oven set at 180°C / gas mark four for 30-35 minutes.

Watch the recipe on Instagram

What you’ll need

Pizza Wheel

Y Peeler

Angled Measuring Jug

Kitchen & Herbs Scissors

Dean Edwards’
Festive Beef Wellington
(serves 4)


600g beef fillet

400g chestnut mushrooms

1 onion

3 cloves garlic minced

1 tbsp. fresh thyme leaves

30ml brandy (optional)

1 tbsp. English mustard

5 slices Parma ham

1 pack ready rolled puff pastry

1 egg beaten


1. Use the OXO vegetable chopper to make light work of chopping your mushrooms and onions then fry over a medium-high heat for 7-8 minutes, add the garlic, thyme then season with salt and pepper.

2. Flambé with brandy then leave to cool.

3. Sear the beef all over in a hot pan then brush with mustard.

4. Spread the cooled mushrooms over some slices of Parma ham then lay on the beef.

5. Use some clingfilm to help you roll and shape then chill until needed.

6. Wrap in puff pastry then egg wash, pop onto a baking sheet then cook in a pre-heated oven set to 200°C / gas mark 6 for 40-45 minutes, use your OXO Meat thermometer to check you reach an internal temperature of around 53°C then rest for 20 minutes before carving. This will give you medium rare cooked beef.

What you’ll need

Vegetable Chopper

Salt & Pepper Grinders Set

Instant Read Thermometer

Tongs with Silicone Heads

Mince Pie


1 large jar mincemeat (about 600g)

2 satsumas, segmented and finely chopped

1 apple, finely chopped

zest 1 lemon

little icing sugar, for dusting

For the pastry:

375g plain flour

260g unsalted butter, softened

125g caster sugar, plus extra for sprinkling

1 large egg, plus 1 beaten egg for glazing


1. Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

2. Add 125g caster sugar and 1 large beaten egg, and mix together. Our Steel Whisk is perfect for this.

3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

4. Wrap the pastry in cling film and chill for 10 mins.

5. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon. Here’s our handy Citrus Juicer.

6. Heat oven to 220C/200C fan/gas 7.

7. Roll out the pastry to 3mm thick.

8. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

9. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

10. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

What you’ll need

POP Container (1L)

Silicone Pastry Brush


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