Method

• 1

  Heat the butter in a heavy-bottomed pan. Add the sliced shallots, season with salt and pepper and cook down for about 10 minutes.

• 2

  Add the wine, thyme and sugar and cook until all of the liquid has evaporated and you have a rich, sticky, dark red mixture. Remove from the heat, and allow to cool.

• 3

  Roll out the puff pastry (3-5mm thick), brush with an egg yolk and place a ‘sausage’ of shallot mixture 2.5cm away from the edge nearest you. Roll up as if making a sausage roll. Brush with the egg mix, place seam-side down and refrigerate.

• 4

  When required place on a non-stick tray and bake at 200C/400F/Gas 6 for 12-15 minutes.

• PER SERVING: 24.4g FAT (Excluding extras)