A Quick and Easy Supper Recipe for All the Family
You can tell when someone has gone to the effort of making their own shortcrust pastry. Not the most difficult task, but admirable regardless. It is a completely different story with puff pastry however. Being so readily available from supermarkets and even pre-rolled for our ease, there is no reason not to enjoy, in moderation of course, without having to get the rolling-pin out. Magic!
This variation of a classic recipe is a hit with little and big ones and I have even sneaked some unsuspecting fruit in there.
Sausage, Red Onion and Sage Plait
Prep in 20 minutes, cooks in 45 minutes
Ingredients and suggested quantities:
1 large red onion, finely sliced
6 sage leaves, chopped
6 good quality herby sausages, skins removed
1 medium sized Bramley apple, peeled and cut into small chunks
Freshly ground black pepper
3 tbsp fresh parmesan shavings
1 packet of pre-rolled puff pastry
1 egg yolk
- Pre-heat oven to 180c and remove the pastry from the fridge to come to room temperature
- Cook the red onion in olive oil on a high heat in a frying pan until starting to get crispy and then add the sage. Cook for a couple more minutes
- Unroll the sheet of puff pastry in a portrait position and gently mark up 3 columns lengthways
- Distribute the onions down the middle column leaving a couple of cms at each end
- Squidge the sausage meat on top of the onions and then top with the apple and press it all together lightly
- Grind black pepper over the top, then finally sprinkle the parmesan over
- Cut the outer columns into diagonal strips 3cms wide. Fold the top and bottom piece of pastry over the top of the filling then start to plait with the top left strip folding into the middle. Then fold over the piece from the right and alternate down until the bottom
- Using a pastry brush, dowse the plait with egg yolk
- Pop into the pre-heated oven on a tray for 45 minutes until golden brown. An oldie, but a goodie!
If you don’t finish this in one sitting, it eats incredibly well cold. It is a regular feature in our picnic basket in the summer.
Try substituting the red onion and parmesan with leeks and a crumbled blue cheese, or shallots and Gruyère.