Sausage Plait
Oven Time : 40 mins
www.odlums.ie
/recipes/sausage-plait/
What you need:
All-in-One Pastry
- 225g/8oz Odlums Cream Plain Flour
- 150g/5oz Margarine (room temperature)
- 2 Tablespoons Cold Water (approx)
Filling
- 350g/12oz Sausagemeat
- 1 Medium Onion (peeled & finely chopped)
- 2 Tablespoons Chef Tomato Ketchup (optional)
- 1 Tablespoon Chopped Parsley
- Pinch of Mixed Herbs
- 2 Hard Boiled Eggs (sliced)
- 2 Tomatoes (sliced)
Glaze
How to:
- Preheat oven to 190°C/375°F/Gas5. Lightly dust a flat baking sheet with flour.
- Make pastry by putting the margarine, water and half the flour into a bowl. Cream with a fork until well mixed. Stir in the remaining flour and mix until dough is formed. Turn onto a floured surface and knead until smooth. Wrap in cling film and allow to rest while making the filling.
- Make the filling by mixing together the first 5 Ingredients together until well blended, divide in half.
- Roll out the pastry into a 30cms/12" square. Place on the prepared tin. Place one half of the filling down the centre of the pastry leaving about 10cms/4" either side. Cover with the sliced eggs.
- Place remaining filling on top and cover with sliced tomatoes.
- Cut diagonal 2 1/2 cms/4"each side of the filling. Take each strip separately and plait across the filling alternating each side.
- Tuck in the ends to neaten! Brush with beaten egg or milk and bake for 30 to 40 minutes until golden brown.
Recipe Notes:
- Makes an ideal teatime meal and is also perfect served cold for a summer picnic.
What you need:
All-in-One Pastry
- 225g/8oz Odlums Cream Plain Flour
- 150g/5oz Margarine (room temperature)
- 2 Tablespoons Cold Water (approx)
Filling
- 350g/12oz Sausagemeat
- 1 Medium Onion (peeled & finely chopped)
- 2 Tablespoons Chef Tomato Ketchup (optional)
- 1 Tablespoon Chopped Parsley
- Pinch of Mixed Herbs
- 2 Hard Boiled Eggs (sliced)
- 2 Tomatoes (sliced)
Glaze
How to:
- Preheat oven to 190°C/375°F/Gas5. Lightly dust a flat baking sheet with flour.
- Make pastry by putting the margarine, water and half the flour into a bowl. Cream with a fork until well mixed. Stir in the remaining flour and mix until dough is formed. Turn onto a floured surface and knead until smooth. Wrap in cling film and allow to rest while making the filling.
- Make the filling by mixing together the first 5 Ingredients together until well blended, divide in half.
- Roll out the pastry into a 30cms/12" square. Place on the prepared tin. Place one half of the filling down the centre of the pastry leaving about 10cms/4" either side. Cover with the sliced eggs.
- Place remaining filling on top and cover with sliced tomatoes.
- Cut diagonal 2 1/2 cms/4"each side of the filling. Take each strip separately and plait across the filling alternating each side.
- Tuck in the ends to neaten! Brush with beaten egg or milk and bake for 30 to 40 minutes until golden brown.
Recipe Notes:
- Makes an ideal teatime meal and is also perfect served cold for a summer picnic.
