Ingredients
For the puff pastry
- 125g/4½oz plain flour, plus extra for dusting
- 125g/4½oz strong white flour
- ½ tsp salt
- 225g/8oz salted butter
- 1 free-range egg, beaten, for brushing
- 2–3 tbsp sesame seeds, to decorate
For the caramelised red onions
- 1 medium red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp cranberry sauce
- 1 tbsp balsalmic vinegar
- pinch salt
For the sausagemeat filling
- 1 x 450g/1lb sausagemeat
- ½ tsp nutmeg
- 1 red onion, finely grated
- 2 garlic cloves
- 2 tsp finely chopped fresh thyme
- 1 small braeburn apple, grated
- 1 chicken stock cube
- salt
- freshly ground black pepper
Method
- To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes.
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full recipe : www.bbc.com