To caramelised onions, heat the oil in a large frying pan set over a low heat. Add the onions with a good pinch of salt and gently cook for 15-20 mins, stirring occasionally, until softened and lightly golden

Add the sugar and balsamic vinegar. Continue cooking for a further 5-10 mins, stirring occasionally, until sticky and caramelised. Allow to Cool.

Preheat the oven 160°C. Heat the oil in a separate large pan. Add the onion and garlic and cook gently, until softened. Tip the mixture into a clean bowl and add the breadcrumbs, thyme, rosemary, sage and tomato puree. Stir to combine, then season well and set aside to cool. Add the sausage meat and 1 egg and mix to combline.

Lightly flour a baking sheet and get a sheet of pastry 35cm x 30cm. Spread the Caramelise onions over it. then place the sausage meat in the middle leaving 2 cm either side - you need to push the meat together to form a good bake at the end :).Using a sharp knife, cut diagonal strips, spaced 5cm apart, along the length of the pastry.

Fold up the ends, and then plait alternate strips of the pastry to neatly cover the sausage filling. Trim the excess pastry and brush all over with the beaten egg.

Bake for 40 mins, or until the pastry is crisp and golden and the filling is cooked through. Serve with Mayo and salad - ENJOY :P