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Sausage & Apple Plait

Posted on April 18, 2015 in Recipes

This is a good, sturdy, reliable mid-week tea kind of meal. Perfect for days when you just want the children to eat what you put in front of them (or is it just me that has that issue?!).

This is 4 generous adult servings but in my reality we have 2 adults, 3 children and a bit left over for someone to have cold the next day. You'll need:

Olive oil

1 onion, sliced

2/3 apples, cubed

450g good quality sausage-meat

500g packet ready-made puff pastry

1 egg, beaten

Preheat your oven to 220C

Gently fry the sliced onion in a glug of olive oil over a medium heat. After about 6/7 minutes and once the onions have started to soften, add the cubed apples and fry for a further 2 minutes. Add in the sausage-meat, breaking it up as it fries with a spoon. You don't need to fully cook the meat as it will finish in the oven but it's nice to get a bit of colour on it first. Set the sausage mixture to one side to cool slightly.

Roll out the puff pastry into a large rectangle, approximately 2mm thick. Place the pastry on a lined baking tray so you can build the sausage plait where you're going to bake it.

Pour the sausage mixture into the middle of the rolled out pastry, making sure you have plenty of room either side to 'plait' the roll.

Make cuts in the pastry, at a diagonal, from the sausage mixture to the edge. Space them about 3-4cm apart. Now, you get to plait the pastry, which to be honest, is no more plaiting that it is jumping up and down on a trampoline, but the final results looks plaited so lets go with it. Using the beaten egg to act as glue place pastry arms into the centre alternatively to get the desired criss-cross effect. At the end you'll have to improvise a little and tuck whatever excess pastry you have underneath. Finally, liberally brush the entire plait with the last of the beaten egg.

Bake in the oven for 25 minutes or until the pastry is golden brown.