8-10 sausages of choice steamed for 20 mins.
Dunk immediately I to ice water.
Peel off sausage skin.
Fry 4-5 medium onions thinly sliced.
Fry till golden drain well.
Roll out the puff pastry
Spread on a generous layer of sauce of choice
Then add an even layer of onion.
Place sausage on thop and a 2nd sheet of pastry to cover all.
Press down to remove air.
Trim around with a small perimeter.
Dip fork into flour.
Press all sides to seal.
Brush beaten egg over top and sprinkle with seed of your choice.
Freeze and bake from frozen when needed.
Prepared, tried and tested by: Charmaine Pillay @ Global Food Flavors
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