Tuesday, 24 November 2015

Sausage plait

The cold weather makes me long for comfort food and anything with pastry counts as far as I'm concerned! I used to make sausage plait quite regularly and serve it with hot veg, peas and sweetcorn, baked beans or salad. Obviously it is neither GF or vegan!

Served here with a mixed green salad, new potato salad and homemade coleslaw.

I use ready made pastry, but feel free to make your own shortcrust. You could also use flaky pastry I guess. I roll it out to a wide rectangle.
The filling is made up of sausagemeat mixed with a combination of herbs and other flavours. I used small chunks of apple (from my stock in the deepfreeze), half a red onion finely chopped, fresh sage and thyme from the garden and approximately 2 tablespoons of my green tomato chutney from last year. Add salt and pepper if you choose. Mix well until thoroughly combined.
Spread the filling down the centre of the pastry, which I have laid on a lightly greased baking sheet. Make horizontal slices along each empty side piece of pastry and then lay each thin section, alternating sides, across the middle to encase the filling. Stick down with a finger dipped in water. For a nice finish glaze with a beaten egg (as you can see I forgot!)
Cook in a hot oven - about 190c for approximately 35 to 40 minutes.

Before cooking. Please don't judge me on the state of my baking sheet. I know I need to invest in some new ones!! 

Serve in slices with a mixture of salads as I did, or your favourite veg. It's tasty cold the following day too. It certainly worked to warm me up on a chilly Sunday :)

13 comments:

  1. looks very tasty, if the old baking sheet works fine that is all that matters :-)

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    1. It used to be non stick..... Still, as you say, it works ok still just a little less effective!

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  2. Looks delicious. Never attempted one of these but will give it a go.

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    1. It's really tasty. I have used the same mixture to make mini sausage rolls for a party too, but with flaky pastry that time.

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  3. Thank you for the reminder of something that used to be a regular thing here but I'd forgotten all about it. Like you I add apple and other bits and bobs

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    1. Yes I used to make it quite often but we haven't had it for ages, so it made a nice change!

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  4. Looks a winner to me. Love pastry.

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    1. Me too, particularly savoury - pies, tarts etc.....

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  5. Your dinner looks so wonderful. I love the way you plaited the crust.
    Do you use a veggie sausage ?
    I think I will try this but use only veggies.

    cheers, parsnip

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    1. I didn't use veggie sausage this time, but it would work just as well. Give it a go :)

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  6. Yum, I love pastry too. I have made chicken pot pie, but never used pastry this way. I'm going to give it a try. It will be perfect on a cold night. Thank you for the new idea.

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    1. It's a pleasure. If you make it, let me know how it goes :)

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  7. Never apologise for the state of a baking sheet. The more well used and 'well seaseoned' they are the better they cook things. One of my favourites is a very old, very used one that simply is THE perfect size.

    Your sausage plait looks lovely, and yes brushing with egg or milk is something I forget time after time.

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