Recipe of Perfect Sausage meat Plait

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sausage meat plait. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sausage meat Plait is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Sausage meat Plait is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have sausage meat plait using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sausage meat Plait:

1. Prepare 200 grams pack shortcrust pastry
2. Take 400 grams sausagemeat
3. Get 100 grams ready cooked chestnuts
4. Prepare 2 banana shallots
5. Prepare 2 clove garlic
6. Get 4 smoked bacon rashers
7. Take 100 grams pitted prunes
8. Get 1 tsp mixed spice
9. Prepare 1/2 tsp ground nutmeg
10. Take 1 salt and pepper
11. Get 1 beaten egg

Steps to make Sausage meat Plait:

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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