Sausage and apple plait - recipe
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Prepare
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Cook
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Skill
Medium
Ingredients
For the pastry
- 250 g Plain white flour
- 250 g Butter (unsalted) very cold
- 1 tsp Salt
- 125 ml Water very cold.
For the filling
- 2 Bramley apple(s)
- 650 g Sausage(s)
- 3 Sage leaves
- 1 Egg(s) (free range) beaten
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1
Place the flour in a bowl. Cut the butter into very small cubes and add to the flour with the salt. Use your fingertips to rub the butter into flakes with the flour, it will be quite coarse and a little lumpy at this stage.
For this step you'll need:
- 250g Plain white flour
- 250g Butter (unsalted) very cold
- 1tsp Salt
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2
When the cubes of butter have become small pieces, gradually add iced water and mix until it is all incorporated, but don’t overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for thirty minutes.
For this step you'll need:
- 125ml Water very cold.
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3
Dust the work surface with flour and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. Wrap the block in cling film and refrigerate it for thirty minutes.
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4
Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using. This will keep for three days in the fridge and for at least four weeks in the freezer.
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5
Preheat the oven to 200°C (fan 180°C, gas mark 6). Run the sausages under a cold tap, slit the skins then remove and discard them. Finely chop the sage and the apples, discarding the core and pips. Mix the sausagemeat, apple and sage together and form into a fat sausage about 7cm x 180cm.
For this step you'll need:
- 3 Sage leaves
- 2 Bramley apple(s)
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6
Roll out the pastry on a floured work surface to a rectangle about 260cm x 240cm. Place the sausagemeat down the centre then using a sharp knife, cut 2.5 cm strips at a slant towards you.
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7
Starting furthest away from you, take one strip of pastry and fold it over the sausagemeat. Then, take a strip of pastry from the other side and lay it over, slightly overlapping the first piece. Continue all the way down then tuck the ends of the pastry into the plait. Brush a little beaten egg over the pastry.
For this step you'll need:
- 1 Egg(s) (free range) beaten
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8
Bake the plait for twenty minutes then reduce the oven temperature to 170°C (fan 150°C, gas mark 4) and cook for a further twenty minutes until golden brown and risen with the sausagemeat cooked through. Serve hot or cold.