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Let the good times roll with this simple, flaky and delicious recipe which requires just four ingredients.
Adrian Le Chevalier shared his Sausage Plait recipe with local charity Jersey Action Against Rape (JAAR) for their 'Recipe and Walk' book, which brings together islanders' favourite tasty treats and whimsical walks.
He described it as one of his "favourite recipes". "It is a dish that can be served warm as a main course or eaten cold on a family picnic," he commented.
"Children love to help make the recipe, I gave it to a friend’s teenager who made it with a friend for their mum one Christmas and enjoyed it together as a family whilst decorating their Christmas tree. I find it brings a warming smile to people faces when they enjoy eating it."
It can be served hot, with some nice home made chips and baked beans, or cold. For the latter, simply transfer to a cooling rack and allow to cool.
(serves four)
One packet ready rolled puff pastry
330g sausage meat (Brooklands Farm)
Two large eggs
Three medium sized tomatoes
Salt and pepper
Preheat the oven to 220°C Conventional 200°C Fan.
Line a baking tray with greaseproof paper to stop the sausage plait from sticking to the tray or use a silicone baking tray.
Hard boil the eggs for five minutes, once cooked place in a bowl of cold water for five minutes this makes it easier to take the shells off. Once peeled chop into small pieces.
The tomatoes need to have their skins removed, cut a cross into the top and bottom and put in a bowl of boiling water from the kettle for three to four minutes until the skins start to lift away from the flesh of the tomato. Remove from the water and peel off the skins. Chop the tomatoes in half and remove the hard bit from the middle, discard the pips and juices and chop the tomatoes into small pieces.
Put the sausage meat into a bowl and add the eggs and tomatoes, season well with salt and pepper. Mix together using your hands, it is the best way.
Put the ready rolled pastry sheet on a lightly floured surface.
Put the sausage meat mixture in a line down the middle of the pastry in a sausage shape.
To start the plait cut triangles out of each end, this is so that you do not end up with too much pastry and helps it to cook evenly. Make diagonal cuts along the pastry next to the sausage meat to form the plait. Using a medium egg lightly whisk in a cup with a fork. Brush the pastry with the egg.
Wrap the pastry at the ends around the sausage meat.
To make the plait, start at one end alternating and folding the pieces of pastry over each other from each side, until you meet in the middle.
Put the completed sausage plait on the baking tray and brush with egg. Put in the pre-heated oven at 220°C Conventional 200°C Fan for the first 15 minutes, turn down the oven to 200°C Conventional, 180°C Fan and cook for a further 25 minutes.
Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!
...And why not treat yourself a copy of JAAR's recipe book? It's available in their shop.
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