Cooking Direction

In a small bowl, toss together the grapes and balsamic vinegar. Set aside.

In large deep skillet over medium-high heat, melt butter, stir in onions, and cook for 3 minutes. Remove sausage meat from casing and add to the skillet along with rosemary, salt and pepper. Breaking the sausage apart with the back of a spoon into a crumble, cook for 4 minutes or until sausage is browned. Stir in garlic and cook for another 30 seconds. In small bowl, whisk 2 tbsp (30 mL) cornstarch into 1 cup (250 mL) water, pour into skillet; simmer for 1 minute or until thickened. Set aside to cool. Drain grapes and toss in the remaining 1 tbsp (15 mL) of cornstarch. Stir into the sausage mixture.

Place pastry round on a parchment lined baking tray. Spoon sausage mixture onto centre of pastry; fold over pastry edge to hold sausage mixture in, leaving centre uncovered. In small bowl, whisk together egg and 2 tbsp (30 mL) water; brush over pastry edge. Cut circle of foil just big enough to cover the exposed sausage mixture; place over sausage mixture. Bake in 375°F (190°C) oven for 45 minutes. Let stand for 10 minutes before slicing. Sprinkle with baby arugula.