Lamb and Chorizo Sausage Plait

Serve this hearty, family-sized ‘sausage roll’ with a big bowl of creamy mashed potato and tomato chutney. 450 grams lamb sausages, skins removed

450 grams raw chorizo sausages, skins removed

½ cup panko breadcrumbs 1 large egg, size 7 2 cloves garlic, crushed

1½ teaspoons smoked paprika

1 small apple, grated with skin on

good handful parsley, chopped

sea salt and ground pepper TO ASSEMBLE 500 grams puff pastry, thawed if frozen

1 egg, lightly beaten

½ teaspoon each black and white sesame seeds

Preheat the oven to 180°C fan bake and place a flat baking tray in the oven to preheat.

FILLING: Place the sausages and all the remaining ingredients in a large bowl, season generously and mix thoroughly to combine well.

TO ASSEMBLE: Place the pastry on a large piece of baking paper and roll out so it’s slightly larger and thinner. Spoon the mixture along the middle to form a sausage shape about 10cm wide, leaving a 3cm gap at each end. Brush the border with beaten egg.

Have the pastry with the shorter end facing you and, using a sharp knife, cut 2cm-wide strips, on the diagonal, down the length of the pastry.

Fold up the two short ends and plait alternate strips of the pastry to neatly cover the filling. Trim off any excess pastry then brush all over with beaten egg and scatter over the sesame seeds.

Slide the preheated baking tray under the baking paper and bake the plait for about 40 minutes, or until the filling is fully cooked and the pastry is golden and puffed. SERVES 6