Gruyere and Caramelised Onion Sausage Turnover

Sausage roll are delicious but can be a bit bland... we're here to change that!

Done in 45 minutes

Serves 6

Dish by Ori Goldberg

Ingredients

Everything you'll need:

3 packs of puff pastry

1 packcumberland sausages

4 large onions

2 blocks gruyere, cubed

handful of parsley, finely chopped

5sprigs of thyme, finely chopped

3garlic cloves, minced

1 egg (for egg wash)

marmalade (to glaze)

Making delicious and beautiful pastry doesn't have to be difficult, and in fact these sausage turnovers are anything but difficult. Packed full of sausage meat, onions, herbs and gruyere, and using homemade pastry, these turnovers are so good, and you get to show off your latticing skills!

Method

This recipe is really just two steps. The first being making the sausage filling for our turnovers. Start with the caramelised onions - slice your onions fairly thin, before cooking them low and slow in frying pan, adding water every now and again, until the onions are dark gold, sweet and soft.

Once that's done, start mixing all our ingredients together for the sausage filling - onions, gruyere, parsley, garlic, and thyme. Season with salt and pepper, and knead like dough, until sticky and soft (about 5 minutes). Leave this to rest whilst prepping our pastry.

The second step is making our shop bought puff pastry suitable for our turnovers. Roll out the shop bought pastry, and using a rolling pin, roll the pastry out a little bit. Now fold the pastry in half, press down, and cut out perfect squares (you should get about 2 per puff sheet).

Rotate the square so that the corners are on top and bottom, and on the bottom half, take a knife, and start making a lattice - all this is, is cutting different sized lines, quite close to each other.

Pipe on our sausage mix, and fold the lattice side of our pastry over. Pinch the edges shut, egg wash and bake at 180*c for 20-25 minutes.

Straight after they're done, glaze with marmalade, and garnish with fresh thyme.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!