Preheat the oven to 220°C, 425°F, Gas Mark7.

Roll out the pastry until it roughly measures, 30 x 30 cms, leaving some spare for the plaited top.

Mix together thoroughly using clean hands the sausage meat, thyme, onion, seasoning and our Onion Marmalade, so that the mixture forms a squiggy ball.

Place the sausage meat mixture down the centre of the pastry, like making a large sausage roll

With water dampen the edges of the pastry and fold it over the filling.

Cut the remaining pastry into strips and lay across the top to make a plait/ cross-over effect (optional).

Brush the beaten egg over the surface of the pastry and cook in the oven for 20 minutes.

Allow to stand on the baking sheet before transferring to a wire rack, if serving cold. Otherwise serve immediately with seasonal vegetables or salad.