The better the sausage meat the less fat and shrinkage on cooking. The sausage meat is topped off with a combination of sauteed onions, diced Chorizo and sundried tomatoes and wrapped in light puff pastry.
Preheat oven to 220°C (200°C for fan assisted oven)/ Gas 7
Gently sauté onion in oil until soft, stir in Chorizo and sundried tomato, add a little fresh thyme and allow to cool.
Unroll pastry sheet and press sausage meat down the central 1/3 of the sheet, leaving a third of the sheet showing either side. Top with the onion mixture.
With a sharp knife make diagonal cuts out from each side of the filling to the edges. (Angle of cuts is 4o'clock right hand side and 8o'clock left had side). Brush lightly with beaten egg, fold in ends then bring the side strips up alternately to lay over filling to give a plait effect.
If desired brush pastry with beaten egg and sprinkle with thyme leaves. Place on baking sheet and bake for 20 - 25 minutes until pastry is risen and golden brown.