Ingredients

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 

Method

• 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 mercy@wickeddesserts.ie