Creative Sausage Plait
This delicious pie can be served hot, warm or even cold. In England it is typically served with baked beans (cooked white beans in a sweet tomato sauce) or a simple green salad. This is known as sausage plait because the pastry is plaited (braided) over the filling to make an attractive presentation. This dish can be compared to a grownup version of the humble sausage roll, but it is no harder to make; in fact the preparation is very similar. There are some hidden vegetables sneaked into this recipe, making it ideal for picky youngsters in your house. Mince the red bell peppers finely and the little ones will not know they are there.
Whether you are enjoying sausage plait for lunch or dinner, or taking a slice or two to work or a picnic, you are sure to love the different flavours and textures it offers. You can tweak the recipe however you wish, adding any herbs you happen to have or swapping the red bell pepper for another vegetables which needs to be used up. Leave out the chilli if you prefer a mild finish or add extra for added spice.
Try pork and leek sausages with sage and black pepper if you cannot get the pork and apple kind, or if you prefer something more savoury. You will need about 14 oz (400g) of sausages which is about 6 large ones. You will be using the meat and discarding the sausage casings. Why not get the kids to help make this? They can help squeeze the meat out of the sausages and even help plait the pastry over the filling.
- 14 oz (400g) pork and apple sausage
- 1 finely chopped roasted red bell pepper (from a can)
- 1 lightly beaten large egg
- ½ tsp chilli flakes (optional)
- 2 tablespoons tomato concentrate (tomato paste)
- All-purpose flour (plain flour), for dusting
- 8¾ oz (250g) puff pastry
- Oil, as needed (for greasing)
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease a baking tray then cover it with parchment paper.
- Snip the ends off the sausage skins and squeeze the meat out into a bowl.
- Wipe the red bell peppers dry on paper towels (kitchen roll).
- Put them in the bowl with the sausage meat.
- Add all but 2 tablespoons of the egg and also the chilli if using.
- Add the tomato concentrate.
- Now mix it together using clean hands or a fork.
- Sprinkle some flour on a clean work surface.
- Roll out the pastry with a rolling pin.
- You need to get it into a 12 x 12-inch (30 x 30cm) square.
- Put the pastry on the prepared baking tray.
- Spoon the filling on to the pastry in a sausage shape, leaving a 1¼-inch (3cm) gap at the top and bottom.
- Cut the pastry at a slight diagonal on either side of the filling.
- You need to get it in 1½cm (½-inch) strips, about 12 on each side.
- Now use most of the reserved beaten egg to glaze the top.
- Tuck the top and bottom edges over the filling.
- Beginning at the top, lay the pastry strips over the filling.
- Take one from each side, alternately, to make a plait (braid) pattern.
- Brush the remaining egg on top.
- Bake for about 35 minutes or until golden brown, then serve hot or cold in slices.
Whether you are looking for a tasty snack, lunch or dinner, why not consider our amazing sausage plait recipe? Sausage meat, red peppers, chilli, egg and more are enclosed in a light puff pastry crust which is plaited attractively over the top. You might like to add slices of ham on top of the filling, like in the photo, or perhaps you prefer to swap the red bell pepper for minced mushrooms or another vegetable. This is the type of recipe you can tweak to your heart’s content. Try it with mashed potatoes and vegetables if you are having it for dinner, or perhaps potato salad if you are enjoying this for lunch.
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