Sausage rolls

Don't just serve up shop-brought sausage rolls this year and instead give Bake Off's Jane Beedle's homemade version - stuffed with caramelised red onion - a go.

Ingredients

Pack of ready rolled puff pastry1 small egg for glazingJar of good quality caramelised red onions (or make them with the below recipe)

For the sausage meat filling:

1 x 450g packs of gourmet sausage meat with black pepper and nutmeg1 red onion, finely grated2 cloves of garlic2 tsp fresh thyme , finely chopped1 small braeburn apple, grated2 chicken stock cubes (don't use low salt ones)Salt and pepper

For caramelised onions (if making):

2 tbs olive oil2 medium red onions, sliced2 tbsp cranberry sauce2 tbsp balsamic vinegar

Method

For the caramelised onions:

• Gently fry the finely sliced onions in the olive oil until very soft and lightly coloured

• Add the cranberry sauce and balsamic vinegar, simmer for a couple of minutes until syrupy. Season to taste.

• Place in a small bowl and press down the baking parchment onto the surface. Allow to cool.

For the sausage roll filling:

• Place all the ingredients in a bowl and mix together until well combined. Fry a little to check seasoning and adjust mix accordingly.

To assemble

• Preheat oven to 200C

• Lay out pastry on lightly floured surface

• Roll filling into long sausage approx. the size of a British banger. Make a small indentation on top of the sausage and add a small amount of caramelised onion into indentation, but not too much. Place on the pastry with sufficient pastry either side to wrap over sausage.

• Brush pastry on seam edge. Bring sides up to cover pastry and form a long roll. Turn over so seam is at the bottom. Cut into 12 x3cm pieces and place on baking sheet lined with baking parchment.

• Brush all over with beaten egg. Sprinkle with sesame seeds. Place in fridge to chill.

• When ready, cook at 200C for approx.15-20 minutes until golden and the filling is cooked