Glamorgan sausage rolls Ingredients (Makes about 10) 3 Large white onions, peeled and sliced 1 Clove of garlic, minced 1tsp Chopped thyme 50g panko (Japanese) breadcrumbs 200g cheddar cheese, grated 6 spring onions, finely sliced 2tbsp chives, chopped 2tsp English mustard 2 large eggs 1 roll of ready to cook puff pastry Method Preheat the oven to 200c. Place the onions and 1 tablespoon of vegetable oil in a small pan over a medium heat. When you can hear the onions frying, turn the heat right down and cook them for about 30 minutes to caramelise, stirring occasionally. Add the garlic and the thyme and cook for a further 15 minutes. Place the pan over a high heat and stir the onions until any water has evaporated. Put the onions in a bowl; add the rest of the ingredients and 1 of the eggs and mix well to combine. Season with salt and pepper and then use your hands to roll the mix into 2 sausage shapes about 3-4cm wide. Lay them out on a tray and chill for 20 minutes to firm up. Unroll the pastry and cut in half lengthwise. Lay the cheese mix along the pastry, slightly off centre, and brush with beaten egg along the edge of pastry closest to the filling. Roll the pastry over to form 2 long sausage roll shapes and crimp one edge with a fork to seal. Cut each length into 5 small sausage rolls (or 3 larger ones) and score the tops with a knife. Place the sausage rolls on a baking sheet and brush with the remaining egg. Bake for 20 minutes or until golden. Recipe provided by Michelin Star restaurant The Pony and Trap.