Ingredients

• 375g pack ready-rolled puff pastry
• A little milk
• 1 red onion, peeled and finely chopped
• 3 Original Porkinson Sausages, cooked, each cut into 8
• 12 cherry tomatoes, halved
• 75g (3 oz) goat¹s cheese
• fresh thyme leaves

Method

1. Pre-heat the oven to 200°C or gas mark 6.
2. Unroll the pastry and cut in half lengthways, then each half into 3 rectangles. Knock up the pastry edges with a knife then mark a border, about 0.5cm (1/4 inch) wide, on each piece.
3. Put the pastry pieces on a heavy baking sheet. Prick inside the border with a fork. Brush the borders with milk.
4. Sprinkle onion over each one and arrange 4 slices of sausage, 4 halves of tomato and some small pieces of goat's cheese on each one. Sprinkle with thyme leaves. Bake in the bottom half of the oven for 20-25 mins until the pastry is puffed up and golden.
5. Cool on the tray for 5 mins. Cut each tart into 4 pieces for serving as canapés. Serve warm.