Makes about 40
Finely chop a small red onion and cook gently in olive oil and a pinch of salt until soft. Finely dice a handful of dried apricots and add to the onion and cook for a few more minutes. Meanwhile, finely chop six sage leaves and a few sprigs of thyme. Add the herbs, onion and apricots to about 450g/1lb sausage meat with salt and pepper and mix with your hands. Roll out a sheet of puff pastry and cut into two long strips and put sausage meat down the centre of each. Roll pastry over the sausage and squidge down the long edge with a fork. Cut into preferred sizes. Brush with beaten egg and bake for 25 minutes at 200C/400F/Gas 6.
Recipe by Anna Hedworth
