Makes 12, total prep & cooking time 1 hour

A classic with a twist. I never thought making good-quality sausage rolls could be so easy, but this recipe really is so simple. And the result? Flaky pastry with a deliciously moist filling. We predict that 12 won’t last too long - so double the recipe if you fancy.

Ingredients:

2 x Puff Pastry Sheets
1 medium red onion, thinly sliced
1 tbsp olive oil
1 tbsp cranberry sauce or maple syrup
1 tbsp balsamic vinegar
Pinch of sea salt
450g sausagemeat (or regular sausages then squeeze out the filling)
½ tsp nutmeg
2 garlic cloves
1 brown onion, finely grated
2 tsp fresh chopped thyme (or substitute for dried)
1 chicken stock cube
Freshly ground black pepper
1 egg yolk
Sesame seeds

Method:

1. Lift the pastry out of the fridge to soften.

2. For the caramelised onions, gently fry the onions in olive oil until very soft. Add the cranberry sauce/maple syrup and balsamic vinegar & simmer for a few minutes. Place in a bowl aside and add a pinch of sea salt.

3. To make the filling, mix the sausagemeat, nutmg, crushed garlic, brown onion, thyme, crushed stock cube and black pepper together in a bowl until well-combined.

4. Roll your pastry out on to a floury surface and slice each sheet into 3 vertical strips. Place your sausagemeat filling down the centre of these strips and top with caramelised onions (if your onion mixture is too liquidy, tab with baking parchment prior to this step). Repeat for all 6 strips of pastry. 

5. Fold the pastry over the meat to enclose it in a casing. Carefully flip the parcels over and brush with egg yolk & sesame seeds. Chill in the fridge for 20-30 minutes.

6. Now slice the pastry strips in half horizontally so you have 12 individual sausage rolls. Place on a tray lined with baking parchment.

7. Preheat the oven to 200 degrees & bake the sausage rolls for 15-20 minutes until golden brown.

8. Leave to cool for 5-10 minutes then serve with tomato sauce, homemade relish or brown sauce.