Ingredients
1 tablespoons olive oil
1 onion, finely chopped
1 tablespoons Herbes de Provence
500 gram pork sausagemeat
1 tablespoons tomato puree
50 gram (2 ounce) Cheddar cheese, grated
350 gram (12 ounce) puff pastry
Schwartz Sea Salt and Black Pepper
Beaten egg or milk to glaze
