Sweet Chilli Sausage Plait is a delicious mix of sausage meat, carrot, red onion, green chillies and sweet chilli sauce all wrapped up in a puff pastry plait.
Course Main, picnic
Cuisine British
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4- 5
Author Camilla Hawkins
Ingredients
400g– 450g Pack of good quality pork sausagesmin 90% pork, skinned
1Medium carrotgrated
1Medium red onionfinely chopped
1Large green chillifinely chopped (seeds removed)
1Garlic clovecrushed
3tbspDry natural breadcrumbs
1tbspThai sweet chilli sauce
Ready rolled puff pastry sheetcut to 25cm x 30cm
1Eggwhisked for egg wash
Instructions
Preheat the oven to 200°C.
Place the first 6 ingredients into a bowl and mix thoroughly with your hands.
Place the pastry sheet onto baking paper on a baking sheet.
Place sausage meat in the centre and form a brick shape leaving a 3cm gap at either end.
Spread the Thai sweet chilli sauce over the sausage meat.
Cut strips measuring 1.5cm at an angle along both sides and trim the two ends to form flaps.
Fold one end flap over the sausage meat and then fold over the strips in alternate layers to form a plait, moistening the tips with water to secure.
Finish by tucking in the end flap and brushing the pastry with egg wash.
Bake in the oven for 35 – 40 minutes until golden brown and sausage meat is cooked.