Ingredients

350g free range pork sausages or sausage meat

100g chorizo, diced or cut into small chunks 

A small bunch of chopped fresh flat-leaf parsley

1 medium egg, beaten, plus a little more for brushing 

50g fresh breadcrumbs 

1-2 tbsp olive oil 

3 medium onions, finely sliced  

500g pre-rolled puff pastry 

Tomato ketchup 

Salt and black pepper

Grated Berkswell cheese, for sprinkling

Method

Preheat the oven to 200°C (fan)

Place the meat in a large bowl, mix in the parsley, egg and breadcrumbs, season with salt and pepper and set aide. 

Heat the olive oil in a frying pan over medium heat Add the onions and fry for 5 or so minutes until they have softened and begun to caramelise. Set aside to cool slightly

On a lightly floured work surface, roll out the pastry. Cut the square into three long strips, each 10-12cm wide. Carefully squirt a little ketchup down the centre of each strip and top with your fried onions

Divide the sausage meat filling into three portions and shape each into a log the approximate length of your pastry strips. Place a log along the centre of each strip, on top of the onions. Brush beaten egg along either side of the filling, then fold the pastry over and seal as carefully as possible. Turn the log over so the seal is underneath. This prevents the roll opening up while cooking

Brush each long roll with beaten egg. Sprinkle grated Berkswell on top. Sprinkle a sharp knife in some flour and cut each roll into 8 bite sized pieces, to make 24 small rolls in total.

Place on a baking sheet lined with non-stick baking paper and bake on the top shelf of the oven for 25-30 minutes until golden. Leave to cool on a wire rack before serving