Make the bread mix following pack
instructions. Heat a large non-stick pan.
Brown the sausages quickly, remove and
set aside. Roll out the dough and cut into
4 diamond shapes measuring 12cm each
side (you may need to re-roll the excess
to make the final one).
Heat oven to 200C/180C fan/gas 6.
Spread the mustard over each diamond
and scatter over the cheese. Lay 2
sausages in the middle, then fold up the
bottom point and bring the two side
points across. Press to seal, then brush
with egg and transfer to a baking tray.
Leave to puff up for 5-10 mins then cook
for 15-20 mins until golden.
While the pasties are baking, tip out
most of the fat from the pan you cooked
the sausages in, then fry the onions for
10 mins until starting to soften and
caramelise. Tip in the sugar and vinegar
and cook for 10 mins more. Serve the
pasties with the sticky onions and
ketchup, if you like.