Ingredients:

  • 2 Tbsp Olive Oil
  • 2 large Red Onions, thinly sliced
  • 1 lb Spicy Italian Sausage (casings removed)
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp Dried Thyme
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 2 sheets Ready-Rolled All-Butter Puff Pastry (approx. 500-560 g total)
  • 1 large Egg (whisked for egg wash)
  • 1 tsp Water or Milk (thins the egg wash)
  • 1 oz Parmesan Cheese, finely grated (optional)

Instructions:

  1. Caramelise the Onions: Heat olive oil in a frying pan over medium-low heat. Add the sliced red onions and a pinch of salt. Cook slowly, stirring occasionally, for 15–20 minutes until deeply golden brown and soft.
  2. Add Balsamic: Stir in the balsamic vinegar and cook for 1 minute until absorbed. Remove the onions from the pan and set aside in a medium bowl.
  3. Cook the Sausage: Return the pan to the heat. Add the sausage meat and break it up with a spoon. Cook for 8–10 minutes until browned and completely cooked through. Drain off any excess fat.
  4. Combine and Cool: Add the cooked sausage back to the bowl with the caramelised onions. Stir in the thyme, salt, and pepper. Allow the filling to cool completely in the fridge (about 30 minutes).
  5. Prepare the Pastry: Lightly dust a surface with flour. Lay out one sheet of cold puff pastry. If using block pastry, roll it into a rectangle approximately 10x12 inches (25x30 cm).
  6. Spread the Filling: Spread half of the cooled sausage mixture evenly over the entire surface of the pastry sheet, leaving a small 1/2-inch (1 cm) border on one long edge (this border will help seal the roll).
  7. Roll Tightly: Starting from the long edge opposite the clean border, roll the pastry tightly and evenly towards the border, creating a neat log. Press the seam lightly to seal it.
  8. Chill (Mandatory Step): Wrap the pastry log tightly and repeat steps 5–7 with the second sheet. Place both logs in the freezer for 15 minutes or the fridge for at least 30 minutes until firm enough to slice cleanly.
  9. Preheat and Prepare: Preheat your oven to 400°F / 200°C. Line two baking trays with parchment paper.
  10. Slice: Unwrap one cold pastry log. Using a very sharp knife (or dental floss), slice the log into rounds, approximately 1/2 inch (1 cm) thick.
  11. Glaze and Garnish: Arrange the pinwheels cut-side up on the prepared trays. Whisk the egg and milk/water for the wash. Brush the tops of the pinwheels generously. Sprinkle with grated Parmesan cheese, if using.
  12. Bake: Bake for 18–22 minutes, rotating the trays halfway through, until the pastry is puffed, golden brown, and crisp. Serve warm or at room temperature.