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October 29, 2016 / mintcustard

Mediterranean sausage plait – inspired by those GBBO sausage rolls.

mplait1

Mediterranean sausage plait.

I occasionally make a sausage plait, essentially a sausage roll on steroids. Based on an old family recipe I normally add in onions, a few sauteed mushrooms and possibly a squirt of tomato puree and a dollop of English mustard. All wrapped in shortcrust pastry and served warm  with plenty of vegetables.

Not this time though. My Mediterranean version is really a result of getting to the back of the fridge and an unwillingness to go out and do a big shop! Do use really good sausages in this dish, otherwise the whole thing becomes greasy. If you are unsure how to fold a sausage plait this video is here to help.

Mediterranean sausage plait – ingredients.

400 g good quality sausages

1/2 onion finely chopped

2 tbsp chopped pepper

1 clove garlic finely minced

12 olives halved, you can use more if you want

1 tbsp sundried tomatoes

good pinch chili flakes

good pinch dried Italian herbs

1 egg beaten

1 pack ready made puff pastry.

How to ….

  • Preheat the oven to 180c fan or 200c non fan
  • Over a medium heat cook the onions, peppers and garlic until softened. Leave to one side to cool.
  • Line a baking tray with parchment.
  • Flour a work surface. Roll out the puff pastry until the thickness of a pound coin. Use the video above to help with shaping your pastry.
  • In a large bowl combine the sausage meat squeezed from the sausage skins and all the other ingredients except the egg.
  • Work the ingredients together until combined and then add half the egg. Combine again.
  • Lay the mixture along the centre of the pastry and fold the edges in. If you can’t be bothered with the faff then simply make a big sausage roll.
  • Brush with the remaining beaten egg and bake for 20 to 25 minutes until crisp and golden.
  • Allow to cool a little before serving. Keep any leftovers for packed lunch or a tea time treat.

A smear of pesto under the sausage meat or a few rasps of parmesan on top of the beaten egg glaze would be good if you happened to have those to hand also.

 

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One Comment

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  1. mylifeasishan / Oct 29 2016 1:55 pm

    Looks great

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