Add the onions, 1 tbsp Lyle’s Golden Syrup, and a pinch of salt, tossing them to coat evenly.

Reduce the heat to the lowest setting and cover the pan with a lid, leaving a small gap for steam to escape.

Let the onions cook down for at least an hour, stirring occasionally, until they are very soft, golden, and not too wet.

Increase the heat and add a generous amount of whisky, allowing it to bubble down until almost no liquid remains.

Transfer the onions to a plate and let them cool completely by spreading them out in a thin layer.

Drain the apricots and dice them.

Chop the cooled onions and add them to the sausage meat mix.

Add the thyme leaves, chipotle flakes, diced apricots, and season with salt and pepper.

Preheat a frying pan and make a small patty from the sausage meat mixture.

Fry the patty in oil and taste for seasoning, adjusting with more salt or chili as needed.

Roll out the pastry slightly thinner for easier wrapping.

Cut the rectangle into two lengthwise strips.

Form two long sausages with the meat mixture down the centre of each pastry strip.

Brush one side of each pastry strip with beaten egg.

Fold each strip over to create two long sausage rolls.

Cut the rolls into two-inch pieces and snip each piece twice on top with scissors.

Brush each piece with more beaten egg.

Place the sausage rolls on a baking tray and bake for approximately 20 minutes, or until they turn golden brown and are cooked through.