Sausage Plait

Method

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1. Heat the oil in a small pan and cook the onion 6 minutes until soft. Cool completely.

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2. Mix the onion with the sausage meat, sage, mustard and pepper.

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3. Heat the oven to 200°C / 400°F and line a tray with baking paper.

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4. Unroll the pastry onto the paper. Shape the filling into a long log down the centre third of the pastry.

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5. Cut diagonal strips about 2 cm wide down each side, from the filling to the edge.

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6. Fold the top flap over the filling, then fold the strips over it alternately, left then right, to make a plait, tucking the ends under.

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7. Chill 15 minutes, then brush all over with the egg and scatter with the seeds.

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8. Bake 35 minutes, until deep golden and the sausage reaches 74°C / 165°F.

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9. Cool 10 minutes and slice.

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Chef’s Tips

• Cool the onions first. Hot filling melts the pastry.
• Chill the plait before baking so the layers puff.
• Slice it with a serrated knife and it stays neat.

Pairing Suggestions

• Brown sauce
• A green salad
• Piccalilli

Storage & Reheating

Refrigerate up to 3 days and eat cold or reheat at 180°C for 10 minutes. Freeze baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.