Pork and chorizo plait
SERVES 8
Easy to make and transport to your street party, this delicious sausage plait is gently spiced with chorizo
YOU WILL NEED
1tbsp olive oil
1 red onion, finely chopped 1 garlic clove, crushed 1tbsp chopped thyme, plus sprigs to garnish
100g fresh white breadcrumbs 250g pork mince
400g pork sausage meat 2tbsp sun-dried tomato paste 75g chorizo crumb
1 apple, peeled and grated 500g block puff pastry
1 egg, beaten
HOW TO DO IT
1
Heat the oil in a small frying pan and add the onion and garlic. Cook over a medium heat for 3-4 mins, until softened. Transfer to a bowl and leave to cool. Add the thyme, breadcrumbs, pork mince, sausage meat, tomato paste and chorizo and mix well to combine. Gently stir through the apple until evenly distributed.
2
Roll the mixture into a 30cm-long sausage shape and set aside. On a floured work surface, roll out the pastry to a 28cm x 38cm rectangle. Transfer to a baking sheet lined with baking parchment.
3
Sit the rolled sausage in the middle of the rolled-out pastry. Using a sharp knife, cut downward-slanting diagonal lines, starting 2cm from the edge of the sausage and spaced 5cm apart, down each side. Fold up the ends, then plait alternate strips of pastry over the sausage, to neatly cover it. Chill in the fridge for 1 hr.
4
Preheat the oven to 180C/gas 4. Brush the pastry with the beaten egg, place in the oven then bake for 45-50 mins, until golden and completely cooked through.
5
Slice the plait and serve warm or cold, garnished with a few sprigs of thyme.
TIP TO MAKE AHEAD, MAKE THE PLAIT THE NIGHT BEFORE AND KEEP COVERED IN THE FRIDGE, BEFORE BAKING.