Preheat oven to 200C and line a baking tray with non-stick paper.
Heat oil in a pan and sauté the onions, for 10 minutes until tender. Add the sugar and stir for 5 minutes until caramelized. Allow to cool.
Cut the puff pastry sheet into 4 squares the width of the cheese grillers. Brush 1 edge with the egg, top with some of the onion mixture and the sausage. Roll up the sausage in the pastry, using the egg wash to seal the edge. Cut into smaller shapes if desired.
Brush with more egg wash and bake for 20-25 minutes or until golden.
Serve with the sweet chilli sauce.
Crispy tikka masala twice baked potato
5 large baked potatoes
2 Tbs olive oil
1 pkt chopped Enterprise ham (or other sliced meats)
6 spring onions, sliced
2 tsp tikka masala spice
1 cup crumbled feta cheese
Sour cream and sweet chilli sauce, to serve
Cut the potatoes into quarters, leaving the skins intact.
Scoop out the flesh, leaving a 5mm layer of potato.
Place skins onto a baking tray, flesh-side down brush with half the olive oil and grill for 3 minutes or until golden.
Turn, brush the other side with olive oil and grill again.
Combine the potato flesh, ham, onion, tikka spice and feta cheese and season well.
Spoon the mixture into the skins and grill for 5 minutes or until cheese is melted.