1 pack of readymade puff pastry
8-10 good quality sausages, skins removed, or 450g pack of sausage meat
1 large white or red onion, finely chopped
Sprinkling of your preferred fresh herbs – parsley/thyme/sage, finely chopped
1 egg, beaten
Preheat the oven to 180ºC
Heat 1 tablespoon of olive oil in a large pan and cook the chopped onion for a few mins until slightly soft.
Cool a little, then stir in the St. Dalfour Apricot Preserve.
Add the sausage meat and herbs and mix together
Roll out the block of pastry to form a rectangle of around 30cm wide by 40cm long, then cut in half lengthways to form two rectangles
Brush one long side of each pastry rectangle with beaten egg
Divide the sausage meat in two, roll into a sausage shape and place in the centre of each pastry rectangle
Fold the unbeaten egg side of the pastry over the sausage meat and press firmly onto the beaten egg side of pastry
Cut each long sausage roll into equal smaller lengths (4-5cms) and place on the lightly oiled baking tray.
Chill for at least 15 mins, then bake for 15-20 mins