Rough puff pastry:
250 gram flour
1 teaspoon salt
150 gram ice cold water
200 gram butter
3 onions, sliced
2 tablespoon castor sugar
2 tablespoon balsamic vinegar
350 gram mince meat (beef)
salt and pepper to taste
1,5 teaspoon paprika powder
1 tablespoon thyme (fresh or dried)
1 egg, beaten
Put flour, salt and water in the TM-bowl. Knead 30 seconds until dough comes together. Add butter in small portions and knead another 30 seconds. Make sure the butter is still visible as small 'lumps'.
In the meantime, prepare the onion chutney. Place onions, caster sugar and balsamic vinegar into a saucepan. Cook gently, over a low heat, stirring occasionally for 15 to 20 minutes or until the onions are soft, translucent and lightly caramelized. I think this can be done in the Thermomix as well, did not try it though. If you do, please let me know how the onion chutney turned out.
Continue making the puff pastry. Take dough out of the fridge and tip it onto a lightly floured work surface. Roll it into a rectangle about 30 cm by 20 cm. With the pastry vertically on your work surface, fold the top third of the pastry down to the middle third like you would fold a letter. Now fold the bottom third over the top third (see photo).
Prepare the filling by mixing the spices with the meat and roll
Take the dough out of the fridge again, 'closed' side of the pastry to the left again, roll out and fold. Turn it a quarter again, roll out and fold again (the dough has turned 4 times now). Chill for another 10 minutes.
After these 10 minutes, place the pastry onto a lightly floured work surface and roll out to a rectangle about 36 cm by 30 cm. Cut into 6 even rectangles measuring about 12 cm by 15 cm.
On the short side of each small rectangle place a cylinder of seasoned sausage meat. Spread some onion jam on top of the meat. Wet the short eye of the pastry wit a little water and roll op the sausage meat in the pastry. Place onto the lined baking tray with the seam underneath. Repeat with the remaining filling and pastry.
Glaze each sausage roll with the beaten egg. Diagonally slash each sausage roll on the top 5 times.
Cook for 30-35 minutes until the pastry is golden-brown. You can serve the sausage rolls either warm or cold. You can also re-heat them for a couple of minutes in a 180 degree (Celsius) oven.