My children love this plait, hot or cold. We let it cool and take it on picnics or serve it with a salad in the summer.
In the winter I serve it hot with jacket potatoes.
Roll out the puff pastry into a square - it should be about the thickness of a £1 coin
Divide it into 3 - the easiest way is to fold the sides in and make a crease. Cut the 2 outer thirds at a 40 degree downward angle to form the ribbons which will make your plait. Each “ribbon“ should be about 1.5cm wide.
Mix together the pork, onion, cheese, apple, tomato puree, garlic and egg yolk. I find using your hands is best. Season with salt and pepper.
Form into a sausage in the centre third of your pastry. I usually flatten it out slightly to a depth of about 3 - 4 cm.
Using a pastry brush, moisten the “ribbons“ on each side of the pork mix. To create the plait fold alternate ribbons over the pork mix working from top to bottom following the angle of your cuts. Seal the top and bottom pieces of pastry just to finish of the plait.
Brush with the egg/milk wash
Lay the plait onto a baking tray and bake in the centre of the oven 180 F for approx 45 mins. If you make a fatter, thicker sausage it may take a little longer, or a little less time for a thinner sausage. If the pastry is cooked and golden turn down the oven and complete the cooking time to ensure the pork centre is cooked.
This biggest issue I have sharing this recipe is that I don‘t ever measure anything so the quantities are for guidance only, don‘t be afraid to mix it up, if you like cheese add more cheese, if you use a bigger apple you will get more of a hit of apple. The same goes for all the ingredients. For non-meat, it also works well by replacing the minced pork with minced quorn and non-dairy cheese and puff pastry. Add a little more tomato paste or an extra egg yolk to keep the filling moist. Experiment with the ingredients as I have done. Its great for those who don‘t have the patience to measure things out.
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