Ingredients

2 sheets ready rolled puff pastry

300g beef mince

300g your favourite beef sausages, meat removed

15g tomato puree

6 pickled onions, finely sliced (ones in balsamic are best)

50ml madeira wine

egg wash

poppy and sesame seeds

serve with branston or similar pickle

Method

1. Seal the beef

2. Add tom puree, cook 6 minutes

3. Add the madeira, reduce by half

4. Fold in the onins and sausagemeat. cool completely

5. Divide the mix between the 2 sheets

6. Roll into a sausage, score at about 100mm intervals

7. Brush with egg wash, add the seeds

8. Bake at 200C for 25 minutes

9. Cut along the score lines, serve with pickle