Party food Sausage Wellington
For the caramelised onions.
3 large red onions finely sliced
2 tbsp sherry vinegar
1 tbsp soft brown sugar
1 tbsp chopped fresh thyme
2 cloves of garlic grated
1 red onion finely diced.
2 slices of multigrain bread blitzed to breadcrumbs
2 tbsps fresh chopped thyme
1 tbsp tomato purée
500g low fat turkey mince
300g puff pastry
1 egg beaten
Pour a drizzle of oil in a large frying pan and cook your onions slowly for about 15 minutes until nice and soft, add your thyme, vinegar and sugar, stir well and cook for a further 10 minutes until all nicely caramelised and set aside.
Preheat your oven to 160 degrees.
Drizzle a small pan with a little oil and slowly cook your onion and garlic until soft. Pop into a bowl and add your breadcrumbs, purée and thyme. Season well. Add your mince, mix well and roll into a sausage roughly 25cm long.
Line a baking tray with baking paper. Roll out your pastry to a rectangle roughly 33cm x 25cm and pop on your baking tray.
Spread your caramelised onions over the pastry and lay your sausage down the middle leaving a gap at each end. Cut diagonal strips along either side of the pastry and equal intervals. Fold the ends over your sausage and then plait alternative strips to cover the sausage filling. Brush over with a beaten egg.
Bake for 40 minutes or until the pastry is crisp and golden and the filling is cooked through. Serve warm or cold
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