Instructions

First, peel and dice the apple. Add 3 tablespoons of water and heat in a pan until the apples are completely mushy and the water has completely disappeared. Set aside.

Slice the onion really thinly, add 1/4 teaspoon salt and cook in olive oil until caramelized.

Preheat the oven to 425°F. It must be raging hot when you put the rolls in.

I don't apologize for using bought puff pastry. It's really great. I know that the bakers in the tent have to impress the world with their home-made wonders, but I'm writing this three weeks before Christmas and which of us has time to make puff pastry? If you buy the sheets, you don't even need to roll it.

Dice (or crush) the garlic. Heat the olive oil a little, then add the garlic and cook it gently. Don't burn it - charred garlic tastes nasty.

Very finely chop 15 leaves of sage.

Mix the sausage meat, a tiny pinch of salt (be restrained), the sage and the apples. With your hands (I like to use disposable gloves for this job) take half and form a sausage shape from the meat and rest it about 2 inches from a long edge of the pastry. Repeat with the second sheet of pastry and the rest of the meat.

Top both of the meat rolls with caramelized onions, and then roll the pastry over the top. You don't want the pastry overlap to be more than one inch, max. Equally, don't cut the pastry too tightly, because it will expand and shift when baking.

Cut the roll into individual sausage rolls, about 1 - 1/5 inches in length. I get 6 from each sheet of pastry.

Brush the individual rolls with beaten egg, shake the sesame seeds onto the top and rest a tiny sage leaf on top. Place on a baking tray with parchment paper.

Bake at 425°F for 25 minutes, turning the tray at the midway point.