Steps
- Preheat the oven to 400°F / 200°C. Pulse 2 slices of white bread into crumbs in a food processor. Squeeze the meat from 12 pork sausages and mix with the crumbs and 2 tablespoons of chopped sage.
- Halve 500g of puff pastry. On a lightly floured counter, roll each half into a thin 8 × 18in / 20 × 45cm sheet.
- Divide 3 tablespoons of caramelized onions between the sheets, spreading them in a strip along one long side and leaving a 1¼in / 3cm border. Shape half the sausage meat into a log on each strip of onions.
- Brush the borders with 1 beaten egg, fold the pastry over, and press to seal. Trim, tuck the edge under, and cut each roll into five pieces.
- Place on baking sheets, brush with the remaining egg, and sprinkle with 2 teaspoons of sesame seeds. Bake for 35-40 minutes, until golden and cooked through.