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The Teenage Chef

Sausage plait with caramelised onions

Updated: Jan 23, 2021




This sausage plait is bursting with scrumptious flavours and is perfect for a cold, winters night.



Prep time: 40 minutes

Cook time: 40 minutes @200°C

Medium Recipe

Serves 6


Ingredients:

800g pack pork and caramelised onion sausages;

2 eggs;

1tsp chilli flakes;

2tbsp tomato purée;

250g ready-made puff pastry;

1 roasted red pepper (can be from a jar);

3tsp mixed herbs.


Recipe:

1. Heat oven to 200°C and grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side.


2. Remove the meat from the sausage skins by snipping off the ends and squeezing the sausage meat into a bowl.


3. Cut the pepper into small pieces, you can use scissors. Break the 2 eggs into a cup and beat with a fork. Add the red peppers and 3/4 of the egg to the sausage meat with 1tsp chilli flakes, 2tbsp tomato purée and 3tsp mixed herbs. Mix well with a fork or clean hands.


4. Sprinkle some flour on the work surface and using a rolling pin, roll out the ready-made puff pastry into a rough rectangular shape (can be rolled into a square shape). Place the rolled out pastry onto the lined baking tray.


5. Spoon the filling down the middle of the pastry in a sausage shape, leaving a gap at the top and bottom (about 3cm). On either of the filling cut the pastry at a slight diagonal of 1.5cm strips. Brush the pastry with half of the beaten egg.


6. Tuck the top and bottom edges of the pastry over the filling. Start from the top of the pastry, and take turns on either side to fold the strips of pastry over the filling until all is used up. Brush all the pastry over with the last of the egg and place in the oven at 200°C for 40 minutes.


7. Take out the oven, and you're ready to serve!

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