Sausage meat Plait
This is adapted from Nigel Slater's Faggot Slice. We've had it hot and cold with chutney. Equally tasty. :-)
Sausage meat Plait
This is adapted from Nigel Slater's Faggot Slice. We've had it hot and cold with chutney. Equally tasty. :-)
Cooking Instructions
- 1
Set temp to 180°C ( fan oven )
- 2
Prepare a baking tray by greasing and flouring or lining with parchment/greaseproof paper
- 3
In a large mixing bowl, add the spices to the sausage meat and mix well. Add freshly ground pepper and a grind of salt.
- 4
Roughly chop the prunes and the chestnuts and add to the sausage meat.
- 5
Fry the chopped bacon until golden, then add the chopped shallots and the crushed garlic. Cook until soft. Add to the sausagemeat and mix well.
- 6
Roll pastry on a floured board to about 3mm thick.
- 7
Fold the pastry into thirds and crease lightly. Open out flat and cut the outside thirds diagonally from the edge to the crease.
- 8
Fill the middle third with the sausage meat mix and press flat.
- 9
Lay the outside pastry flaps over the filling and tuck in at the top and bottom.
- 10
Place the plait onto the baking sheet. Brush with beaten egg. Cook for 12 - 15 minutes.
- 11
Leave to cool slightly before slicing. Good with a jacket potato and broccoli or on its own!
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