Sausage Plait –

Ingredients

• 400g pork sausagemeat
• 2 tbsp caramelised onion chutney
• 1 tbsp fresh sage leaves, chopped
• 250 puff pastry
• 1 egg, beaten for glazing
• Salt and ground black pepper to taste
• 14oz pork sausagemeat
• Step 1 Insert cooking pot in unit and close lid. Select BAKE , set temperature to 1 6 0 ° C , and set time to 30 minutes. Select START/STOP to begin preheating.
• Step 2 While unit is preheating, place sausagemeat , chutney, sage leaves, salt and pepper to taste into a large bowl . Mix together thoroughly. Form into a thick sausage about 22cm long .
• Step 3 Line crisper basket with baking parchment. On a lightly floured surface, roll out the pastry to a 2 4 cm x 3 0 cm rectangle and place in the crisper basket .
• Step 4 A rrange the sausagemeat in the middle, leaving a 2 .5 cm gap at each end. Using a sharp knife, cut diagonal strips, spaced 5cm apart, along the length of the pastry.
• Step 5 Fold up the ends, and then plait alternate strips of the pastry to neatly cover the sausage filling. Trim the excess pastry and brush all over with the beaten egg.
• Step 6 When the unit beeps to signify it has preheated, place crisper basket in cooking pot . Close lid and cook for 30 minutes.
• Step 7 When cooking is complete , serve hot or cold with a salad.