Sharing Sausage Plaits
Sharing Sausage Plaits

Ingredients

Method

  • 1 x 375g pack of puff pastry
  • 1 tbsp butter
  • 1 diced onion
  • 1 kg quality sausage meat (spiced meat is best here)
  • 1 egg, beaten
  • Preheat the oven to 200C. Roll out the pastry into a 25cm x 20cm rectangle, and heat the butter in a frying pan before adding the onion to soften for a few minutes. Combine the softened onion with the sausage meat in a bowl, and season well with whatever you fancy.
  • Put the meat mixture down the middle of the long length of rolled pastry. With a sharp knife, make slits 3cm apart, 1 cm from the sausage mix to the edge of the pastry, slanting away from you. Brush all of the pastry with beaten egg.
  • It’s time to plait! Starting at the end nearest you, fold the pastry pieces alternatively over one another, giving a plait effect. Brush the top with beaten egg, and bake in the oven for 40 mins. Serve in slices either hot or cold.
1 hr
Makes 6-8 plaits
This recipe pairs perfectly with the Rocky Gully Shiraz 2017 from Frankland River, Australia.

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