Ingredient:
1 large onion, finely chopped
500 g (1 lb) pork sausagemeat
Finely grated zest and juice of ½ lemon
Knob of butter
1 tsp chopped fresh thyme
375 g (12 oz) ready-made puff pastry
2 tsp sun-dried tomato paste
Beaten egg, to seal and glaze
Salt to Taste
Black pepper
2 tbsp chopped parsley
Method:
Melt the butter in a frying pan, and fry the onion gently for about 8 minutes until soft. Set aside to cool.
Put the sausagemeat, lemon zest and juice, and herbs into a bowl. Add the onion, season with salt and pepper, and mix with your hands until thoroughly combined.
Cut the pastry in half, and roll out each piece on a lightly floured surface to a 25*30 cm (10*12 in) rectangle. Cut each rectangle lengthways into three strips-so you have six long strips.
Spread a little tomato paste along the middle of each strip. Divide the sausagemeat mixture into sixths, then spread one-sixth over each line of tomato paste to cover it completely from one end to the other. Brush the pastry around the filling with beaten egg, fold over the pastry lengthways to enclose the filling, and seal the long edges by pressing with a fork. Lay the strips on two baking trays lined with baking parchment, and chill for 30 minutes.
Slice each strip crosswise into six pieces to make 36 sausage rolls, and separate the pieces a little. Brush with beaten egg, and make two small slashes in the top of each piece. Bake in a preheated oven at 200c (180c fan, Gas6) for 25-30 minutes until golden. Serve warm.
