Boil or fry the onion for a few minutes until tender, drain and leave aside.

Preheat the oven at 220°C.

Place the sausage into a bowl.

Add the sun blushed tomatoes, thyme, lemon zest, salt and pepper.

Dust the surface and roll out the puff pastry in a rectangular shape with 16 inches to 8 inches in size.

Cover a baking sheet with baking paper, then move the puff pastry onto the baking sheet. You can also put the baking sheet in the oven and prepare the sausage plait on the baking sheet.

Arrange the sausage meat lengthways leaving one third free from each side and 2 inches from the top and bottom.

Brush the edges with the egg.

Fold the top and bottom of the pastry onto the sausage meat.

Cut the edges at the sides into 1/2 inch wide long strips paying attention not to cut too much towards the centre.

Fold each strip alternative sides onto the centre of the sausage meat forming a plait.

Brush the top with the egg.

Slide the sausage plait onto the baking sheet if you still didn't do it. Otherwise skip this step.

Bake for around 25-30 minutes or until the top is golden brown.