Matt Tebbutt red onion, chipotle chilli and coriander sausage rolls on Saturday Kitchen.

The ingredients are; 400g pork mince, 30g fresh breadcrumb, 1 banana shallot, finely chopped and cooked in some oil, ½ red onion, finely chopped and cooked in some oil, 1 tbsp chipotle chilli paste and 2 tbsp fresh coriander, finely chopped chopped.

To assemble: 1 500g block all butter puff pastry, 2 free range-egg yolks, to glaze, Ingredients for the glaze, 2 tbsp yeast extract and 2 tbsp black treacle.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.