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.

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Bake Level
Moderate
Serves
6-8
Bake time
40 mins
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236 Sausageand Apple Plait

Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Bowl

Baking tray

Sharp knife

Nutrition estimate

1 slice

  • Calories 350 kcal
  • Fat 22.0 g
  • Saturated fat 8.0 g
  • Carbohydrates 30.0 g
  • Sugars 5.0 g
  • Fibre 1.0 g
  • Protein 12.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
Why is my puff pastry soggy underneath?
Wet fillings without pre-baking or docking, or insufficient oven heat on the base, can cause sogginess. Bake on a preheated tray, use a perforated tin or baking stone if needed, and consider blind baking or a drier filling layer.
Jus Rol Puff Pastry Angle 320g Carton Shadow
640g

Made with Frozen Puff Pastry Sheets

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