2. Once the shallots start to lose their volume in the pan, add the wine, thyme and sugar and continue to cook until all of the liquid has evaporated. Once this has been achieved remove from the heat, you should be left with a rich, deep, dark red shallot mixture that sticks together. Allow to cool.
3. Roll out the puff pastry until it is 3-5mm thick. Brush with egg yolk and place a ‘sausage' of the cold shallot mixture 1 inch away from the edge nearest to you. Roll up as you would if making a sausage roll. Brush with the egg mix and allow to set in the fridge.
4. When required place on a non-stick tray and bake at 200ºC for 12-15 minutes.
Recipe courtesy of www.UKshallot.com