rosemary a small handful of needles,
chopped plus a few sprigs
ground mace ½ tsp
ground cloves ¼ tsp
puff pastry 500g block
plain flour for dusting
Heat 1 tbsp oil and a knob of butter in a frying pan, and add the red onions and thyme. Cook for 30 minutes on a low heat until really soft and caramelised. Add a splash of water halfway through cooking to help the onions soften. Add the sugar and balsamic, simmer until the balsamic has evaporated and leave to cool.
Mix the sausagemeat, fruit, nuts, herbs and spices in a large bowl until everything’s evenly distributed and season. Heat the oven to 200C/fan 180C/gas 6.
Roll the puff pastry on a floured worksurface until about 40cm x 30cm. Spread the caramelised onions onto half of the pastry lengthways, leaving 2cm free at the edges.
Put the sausagemeat on the onions. Egg wash the border, and fold the pastry over. Mould into a log shape, sealing the edges and put onto a baking paper-lined baking sheet.
Cut the pastry with a sharp knife, leaving the centre fold intact, in 5cm intervals.
Pull the ends of the pastry together to make a circle. Tuck the two joining pieces together.
Turn over each section so the sausagemeat is on the top, and arrange the sections evenly.
Tuck each pastry seal round the sausagemeat and seal with a little of the egg wash. Stud with the remaining apricot and pistachio.
Brush with egg wash. Bake for 40 minutes until the meat is cooked, and the pastry is golden. Cool, then scatter with rosemary sprigs to serve.