1 medium red onion
2 cloves garlic
1 tbsp. honey or maple syrup
¼ tsp fresh thyme leaves (optional)
325gr sausage meat (or remove the meat from sausage skins which seems to be an enjoyable pastime)
1 roll of puff pastry
- Finely dice the red onion and crush the garlic.
- Cook the onion in a little oil for a minute or two, and then add the garlic — stirring until golden and soft.
- Remove from the pan and allow to cool.
- Lightly roll the puff pastry.
- Mix together the sausage meat, cooled onion mixture, maple syrup and thyme leaves, add a twist of black pepper and salt.
- Cut down the centre of the pastry so you have 2 sections each 4 ½ by 12.
- Form the sausage mix into shapes similar to fat sausages, and lay the length of the pastry in the centre.
- Brush both edges of the pastry with egg wash then carefully roll from one side in wrapping the filling completely in pastry.
- Repeat with the second strip of dough.
- When you have two nice, even rolls, brush the top with egg wash, prick with a fork about every 2 inches, then cut into pieces — whatever size you like, I like lots of small rolls.
- Place the rolls on a baking tray lined with parchment paper, allowing some space between each one.
- Chill for 30 minutes, then preheat oven to 180C.
- Cook for 20 to 25 minutes until pastry is fully cooked.
- Lift onto a wire wrack and serve warm or cold Delicious with some dressed salad leaves.
You can email Mercy Fenton at firstname.lastname@example.org