In my book there’s only one way to improve on the humble but moreish sausage roll and that’s to super-size it. This giant sausage plait is spiked with caramelised onions and sweet grated apple, then topped with lots of crunchy sesame seeds. This is proper feed a crowd fodder that tastes great without breaking the bank.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last December: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
Sausage, onion and apple sesame plait
Serves 8 – 10
- 2 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- 200g Iceland Ready to Cook Diced Onions
- 1 tsp sugar
- 2 apples, cored and grated (about 200g)
- 1 tbsp lemon juice
- 400g Iceland Pork Sausage Meat, defrosted
- 1 tsp dried sage
- 1 tsp freshly ground black pepper
- 500g puff pastry, defrosted
- 3 tbsp plain flour
- 1 large free range egg, beaten with a pinch of salt
- 15g sesame seeds
Preheat the oven to 220°C/fan 200°C/gas mark 7 and line a large baking tray at least 45cm long with non-stick baking paper. Heat the oil, butter and salt in a frying pan over a high heat. Add the onions and fry for 3 minutes until starting to sizzle. Add the sugar, stir and then fry for 1 more minute on a low heat until browned. Remove from the heat.
Grate the apples, toss in the lemon juice and then squeeze as much water out of them as you can, simply using your hands. Mix the apple together with the sausage meat, sage, pepper and fried onions until well combined. Roll the puff pastry out onto a floured work surface into a 40 x 40 cm square, then carefully transfer to the prepared tray, letting the pastry hang over the sides if necessary.
Press the sausage mixture into the central third of the pastry, being careful to leave 1cm of pastry meat-free at the top and bottom. Use a sharp knife to make diagonal cuts starting at the filling and cutting to the edges on both sides, about 2cm apart.
Brush these cut edges lightly with the egg wash (beaten egg with a pinch of salt) and alternately pull into the centre to cover the meat, to create a plait effect. Trim any excess pastry and either bake as scraps or discard. Egg wash the top of the plait, scatter with sesame seeds and bake for 30 minutes until crisp and golden. Serve hot or cold with salad and chutney.
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