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Working in pairs using ready-made Puff pastry;
prepare, cook and taste a sausage and onion plait. |
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Year 7: Sausage and Onion Plait |
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Ingredients: ·
250g (half a packet)
ready-made puff pastry ·
4 sausages ·
1 tablespoon
fresh breadcrumbs ·
1 small onion ·
1 teaspoon
tomato puree ·
1 teaspoon
fresh sage leaves ·
1 egg to glaze |
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Glaze |
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Method: 1.
Preheat the
oven to 200 degrees 2.
Peel and finely
chop onion and sage. Put in mixing bowl with breadcrumbs and tomato puree. 3.
Take skin off the
sausages, add to bowl and mix together. 4.
Roll out pastry
into a rectangle. 5.
Put the sausage
mixture down the middle of the long length of the pastry. 6.
With a sharp
knife, cut slits 3cm/1in apart, 1cm away from the sausage mixture to the edge
of the pastry. See pictures below. 7.
Starting at the
end nearest you, fold the pastry alternatively over each other to give a
‘plait’ effect. Brush the top with beaten egg. 8.
Place on baking
tray, bake in the centre of the oven for 20-30minutes. This will depend on
the size of your sausage plait. It is very
important to make sure the sausage meat is cooked through, so you may
need to reduce the temperature to 150 degrees to cook a bit longer. 9.
Leave the
sausage plait to rest for 5 minutes when you take out the oven.
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