368 g (13 oz) packet frozen puff pastry, thawed
1 large onion, skinned and finely chopped
8 oz (225 g) sausagemeat
175 g (6 oz) Cheddar cheese, grated
2 tbsp (30 ml) tomato puree (paste)
2 tbsp (30 ml) fresh breadcrumbs
1 egg, beaten
salt and freshly ground pepper
milk to glaze
1 large onion, skinned and finely chopped
8 oz (225 g) sausagemeat
175 g (6 oz) Cheddar cheese, grated
2 tbsp (30 ml) tomato puree (paste)
2 tbsp (30 ml) fresh breadcrumbs
1 egg, beaten
salt and freshly ground pepper
milk to glaze
method
1. Roll out the pastry into an oblong, approximately 35.5 X 25.5 cm (14 x10 inches). Place on a dampened baking tray.
2. Combine the onion, sausagemeat, cheese, tomato puree, breadcrumbs, egg, salt and freshly ground pepper, then place in a strip down the centre of the pastry.
3. Dampen edges of pastry and seal together. Turn pastry over so that the join is underneath. Make diagonal cuts in the pastry with a sharp knife; brush with milk.
4. Bake in the oven at 200°C (400°F) mark 6 for 35-40 minutes. Serve the Sausage Bars hot or cold, cut into slices.
2. Combine the onion, sausagemeat, cheese, tomato puree, breadcrumbs, egg, salt and freshly ground pepper, then place in a strip down the centre of the pastry.
3. Dampen edges of pastry and seal together. Turn pastry over so that the join is underneath. Make diagonal cuts in the pastry with a sharp knife; brush with milk.
4. Bake in the oven at 200°C (400°F) mark 6 for 35-40 minutes. Serve the Sausage Bars hot or cold, cut into slices.
serving amount
serves 4
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