
Sausage & Apple Plait
Slice into a masterpiece at this weekend’s lunch with our sausage plait recipe. A delightful combination of sausage, apple, fresh parsley wrapped in puff pastry.
Quick Stats
Moderate
4-6 Servings
40 minutes bake time
Sausage & Apple Plait
Slice into a masterpiece at this weekend’s lunch with our sausage plait recipe. A delightful combination of sausage, apple, fresh parsley wrapped in puff pastry.
Ingredients
- 1 x 320 g Jus-Rol™ Ready Rolled Puff Pastry Sheet
- 1 small apple (approx 80g), peeled and grated
- 1 tbsp good quality red onion marmalade
- 8 good quality lean sausages (approx 500g), slit and skins removed
- 2 tbsp Fresh parsley, chopped
- Salt and freshly ground black pepper
- 1 free-range egg, beaten
Equipment required
- Bowl
- Baking tray
- Sharp knife
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 200C/400F/Gas 6.
- In a mixing bowl, combine the sausage meat with the apple and red onion marmalade and parsley, season and mix well.
- Unroll the pastry and place on a lightly greased baking tray. Place the sausage mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm/1in apart, 1cm/½in away from the sausage mixture to the edge of the pastry, slanting away from you. Brush with beaten egg.
- Starting at the end nearest to you, fold the pastry alternately over each other, to give a ‘plait’ effect. Brush the top with beaten egg.
- Bake in the centre of the oven for 40 minutes, reducing the temperature to 150C/300F/Gas 2 after 20 minutes. Allow to stand for 5 minutes before serving.