100-200g of breadcrumbs (about a handful, I eyeballed it)
1 small red onion
1 garlic clove
a small bunch of sage
small knobule of butter
glug of oil
1 sheet or ready made puff pastry
1 egg
Steps
Preheat your oven to the universal 180. Praise be.
Finely dice your onion, as small as possible please.
Crush, mush, grate, dice or otherwise generally offend your garlic.
Chiffonade your sage or whatever (look it up, pleb)
Heat butter and oil in a pan and add the above when the butter melts.
Cook until soft but don't brown it or burn it or owt like that.
Add to a mixing bowl to cool.
Once it's cooled enough, decant your pork swords into the same bowl and absolutely destroy it with your offensive arm feet. Mush it all together like you disrespect it's entire being.
Once prepared such, unpack and unfurl your pastry sheet.
On one end, a short end for ease, form a sausage shaped shape out of your sausage. About an inch or so from the end.
Roll your sausage roll from that end to the un-sausaged end and moisten the very last bit so you can seal it up.
Seal.
Cut into lengths.
Whisk egg and brush the top and edges of the roll.
Bake for about 30-40 mins or until golden brown and cooked.
