Ingredients:-

• 2 tbsp olive oil
• Knob of butter
• 1 large red onion, finely sliced
• 2 large leeks, finely sliced
• 8 good-quality sausages, skins split
• 2 tbsp chopped fresh flatleaf parsley
• 1 tbsp chopped fresh sage
• Flour, for dusting
• 500g pack puff pastry
• Milk, for glazing

Method:-

• Heat the oil and butter in a pan over a low heat. Add the onion and leeks and gently fry for 10-15 minutes until tender. Set aside to cool.
• Remove the meat from the sausages and put in a bowl with the herbs. Mix well and shape into 4 balls.
• Preheat the oven to 200°C/fan180°C/ gas 6.
• On a floured surface, roll out the pastry to a 32cm square, then cut into 4 equal pieces.
• Divide the onion mixture among the squares and top each with a sausagemeat ball.
• Flatten slightly, then fold the pastry corners up to enclose the filling.
• Brush with milk, then chill for 10 minutes.
• Place on a baking sheet and cook for 25-30 minutes, until golden and the filling is cooked – the pastry will puff up so you can now see the filling.

• Serve with a fresh, crunchy salad.