• 1 tablespoon olive oil
  • 2 red onions, halved, thinly sliced
  • 1 1/2 tablespoons brown sugar
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 8 thick beef sausages
  • tomato chutney and salad greens, to serve
  • Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onions and cook, stirring often, for 10 minutes or until tender. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside for 5 minutes to cool slightly.
  • Cut each pastry sheet into 4 squares. Place 1 square on workbench. Brush 1 edge with egg. Spread 1 tablespoon onion mixture over pastry. Top with 1 sausage. Roll up pastry to enclose sausage, with egg-brushed edge on top. Press to secure. Place, seam side down, on tray. Repeat with remaining pastry, egg, onion mixture and sausages. Brush tops with egg. Score with a knife. Sprinkle with pepper.
  • Bake for 20 to 25 minutes or until sausages are cooked through and pastry is golden. Serve with chutney and salad.