Sausage Plait

Isn't it awful how the prices in the supermarkets have
escalated? More than ever I am seeking out recipes which don't cost a lot to make but are tasty and interesting. This I think fits the bill. I used a product called Vegetable Roll which is peculiar to Northern Ireland but any sausage meat will do. I also made my own pastry which is so quick and easy to do. I am never organised enough to defrost frozen pastry. Five minutes in a food processor and you have it. Simple.

Sausage Plait Serves 2 Pork/beef sausages 4, skinned (approximately 250g/9oz) Onion 1 small, peeled and finely chopped Cooking apple 1 peeled, cored and chopped Chopped sage 1tbsp or 1 tsp dried Salt and freshly ground pepper Puff pastry ½ x 500g pack Vegetable oil for greasing Egg 1, beaten for glaze Preheat the oven to 200˚C/400˚F/Gas 6. Mix together the sausage meat with the onion, apple and sage for seasoning. Roll out the pastry on a lightly floured surface to a 30cm (12in) square. Cut around the edges to neaten them. Then make 5-6cm (2-2 ½ in) long cits on the opposite sides of the pastry, at a slightly downward angle and about 2.5cm (1in) apart -but not opposite each other, alternate them instead. Brush water around the edges. Place the sausage meat mixture in the centre of the pastry Fold down the pastry top, then bring up the cut sides, alternatively overlapping them to give a plaited effect, folding up the bottom edge of the pastry before bringing over the final side strip. Press the pastry together well at the ends to seal it. Slide the plait onto a lightly greased baking sheet, then brush the pastry with the egg glaze. Bake the plait in the centre of the oven for 30-40minutes, or until the pastry has risen and is golden. Remove from the oven and serve either hot or cold. I did the whole thing on the baking sheet. Saved faffing around

Pastry (If you so wish)

• 250g strong white flour
• A pinch of salt
• 250g cold unsalted butter, cut into 5mm slices
• A squeeze of lemon juice
• 5-6 tablespoons iced water

Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.

Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.

Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).

Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax.

When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.


I did the rolling and folding straight from the processor then stuck it in the fridge while I made up the filling. Works beautifully. Half the quantity will do for this recipe.