One pack HECK Family Favourite Chipolatas
370g ready rolled puff pastry (Or gluten-free puff pastry)
100g goats cheese (cut into 10 discs)
1 egg beaten
5 sage leaves sliced
For the Port Onions
3 red onions sliced
20ml olive oil
65ml balsamic vinegar
40g Muscovado sugar
1 sprig of thyme
1 bay leaf
Grill the chipolatas for 10-12minutes, until they are cooked and place to one side.
For the onions heat the butter & oil in a saucepan, add the sliced red onions & cook on a low heat for 15 minutes; then add the sugar, port, thyme, bay leaf & balsamic vinegar and cook on a low heat until all the onions have reduced down and have become sticky (this will take about 20 minutes but may vary); then remove from the heat and allow to cool.
As the onions are cooling, lay the pastry out and cut into 10 even-sized rectangles.
On each of the puff pastry rectangles mark a 1cm border from the edge of the pastry using a sharp knife.
Now place a tablespoon of the onion mix into the middle of each making sure not to go over the border.
Slice each of the sausages into 5 and evenly place them over the onions.
Place a goats cheese disc in the middle of each and lightly egg wash all of the borders. Pop them onto a lined baking tray and place them into a pre-heated oven at 220C (or 200C fan) for 12-15 minutes.
Remove them from the oven and garnish with sliced fresh sage.
Any leftover caramelised onion with keep and will work well with a cheese board.