Preheat the oven to 200C/400F/Gas Mark 6
Melt the butter in a non-stick pan and add the onions, bacon, chicken stock pot and slowly fry for
4 – 5 minutes until softened. Remove from the heat and tip into a bowl.
Add the sausage meat, breadcrumbs, parmesan, tomato pesto to the onion mixture, add the egg to
create a richer result. season with some salt and pepper.
Combine to create a sausage mixture. Create a long sausage or 8 balls if you want to do mini
individual version.
Next, unroll the pastry and brush with an egg wash. Wrap the sausage meat around the pastry
and place on a baking tray. Score and brush again with more egg wash.
Roast in the oven for 25-30 minutes until coloured and cooked throughout.
Remove from the oven and serve warm.