There’s nothing cosier than this.

Picture this… its cold outside, the crisp sun is shining through the window and the smell of sausage and pastry is cooking away in the oven. Sound good? Of course it does. You can devour this delicious Tesco Real Food dish warm, cold, all at once or save some for the next day. Share with all the family, or keep it all to yourself (sometimes, food is just too good to share). Whatever you do, enjoy it with a glass of your favourite winter drink!


  • 1 tsp vegetable oil
  • 1 medium red onion, finely chopped
  • 1 garlic clove, crushed
  • 100g dried white breadcrumbs
  • 5 fresh thyme sprigs, leaves picked and finely chopped, plus extra to garnish
  • 2 fresh rosemary sprigs, leaves picked and finely chopped
  • 1 tbsp sundried tomato paste
  • 100g pork mince
  • 1 x 400g pack pork sausages, skins removed
  • 1 x 320g sheet ready-rolled puff pastry
  • 1 egg, whisked
  • sesame seeds, to garnish (optional)
  • salad leaves, to serve (optional)

For the caramelised onions:

  • 2 tbsp olive oil
  • 3 large red onions, sliced
  • 1 tbsp brown sugar
  • 1-2 tbsp balsamic vinegar, to taste
  • 2 sprigs thyme, picked and chopped


  • For the caramelised onions, heat the oil in a large frying pan set over a low heat. Add the onions with a good pinch of salt and gently cook for 15-20 mins, stirring occasionally, until softened and lightly golden.
  • Add the sugar and balsamic vinegar (to taste). Continue cooking for a further 5-10 mins, stirring occasionally, until sticky and caramelised. Set aside while you make the filling. (The onions will keep well, stored in a sterilised jar or plastic container and chilled, for up to 2 weeks).
  • Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a separate large pan. Add the onion and garlic and cook gently, until softened. Tip the mixture into a clean bowl and add the breadcrumbs, thyme, rosemary and sundried tomato paste. Stir to combine, then season well and set aside to cool a little.
  • When cool, add the pork mince and sausage meat to the breadcrumb mixture; mix well. Roll the mixture into a 25cm sausage and set aside.
  • Line a large baking tray with nonstick baking paper. On a lightly floured surface, roll out the pastry to a 30cm x 33cm rectangle and arrange on the prepared baking tray.
  • Spread the pastry with the caramelised onions and arrange the rolled sausage in the middle, leaving a 2cm gap at each end. Using a sharp knife, cut diagonal strips, spaced 5cm apart, along the length of the pastry.
  • Fold up the ends, and then plait alternate strips of the pastry to neatly cover the sausage filling. Trim the excess pastry and brush all over with the beaten egg. Scatter over the sesame seeds and extra thyme leaves (if using). 
  • Bake for 40 mins, or until the pastry is crisp and golden and the filling is cooked through. To test if it’s ready, insert a metal skewer into the centre of the plait and hold for 3 secs. Pull it out and tap the inside of your wrist – if it’s too hot to hold there for more than 1 sec, it’s cooked through. Serve warm or cold with a crisp salad, if you like.