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10
August
Sausage and Apple Plait
Sausage and Apple Plait
Print recipe
| Serves | 6 |
| From book | Complete Traditional Recipe Book |
Ingredients
- 450g Puff Pastry
- 450g Pork Sausage Meat
- 1 Medium Onion (finely chopped)
- 1 Leek (chopped)
- 1 Dessert Apple (peeled and chopped)
- 1 tablespoon Fresh Herbs (sage, thyme, and parsley finely chopped)
- 1 tablespoon Tomato Puree
- 2 teaspoons Worcestershire Sauce
- 1 Free-range Egg Yolk (mixed with a little milk)
Directions
| 1. | Pre-heat the oven to Gas Mark 7 / 210°C / 425°F |
| 2. | Roll the puff pastry into a rectangle approximately 20cm x 30cm (8" x 12") |
| 3. | Mix the sausage meat with the chopped onion, leek, apple, herbs, tomato puree and Worcestershire sauce |
| 4. | Form it roughly into a sausage and lay it on the pastry leave a border of at least 5cm each side |
| 5. | Brush the edges of the pastry with the egg and milk mixture, then make downwards diagonal cuts along the length of each side |
| 6. | Weave the resulting strips of pastry into a plait on top of the sausage filling |
| 7. | Seal the ends and brush with the egg wash. Place on a baking tray and bake for 30 minutes |
Note
Can be served hot or cold.
