Working in pairs using ready-made Puff pastry; prepare, cook and taste a sausage and onion plait.

Year 7: Sausage and Onion Plait



·        250g (half a packet) ready-made puff pastry

·        4 sausages

·        1 tablespoon fresh breadcrumbs

·        1 small onion

·        1 teaspoon tomato puree

·        1 teaspoon fresh sage leaves

·        1 egg to glaze






1.     Preheat the oven to 200 degrees

2.     Peel and finely chop onion and sage. Put in mixing bowl with breadcrumbs and tomato puree.

3.     Take skin off the sausages, add to bowl and mix together.

4.     Roll out pastry into a rectangle.

5.     Put the sausage mixture down the middle of the long length of the pastry.

6.     With a sharp knife, cut slits 3cm/1in apart, 1cm away from the sausage mixture to the edge of the pastry.  See pictures below.

7.     Starting at the end nearest you, fold the pastry alternatively over each other to give a ‘plait’ effect. Brush the top with beaten egg.

8.     Place on baking tray, bake in the centre of the oven for 20-30minutes. This will depend on the size of your sausage plait. It is very important to make sure the sausage meat is cooked through, so you may need to reduce the temperature to 150 degrees to cook a bit longer.

9.     Leave the sausage plait to rest for 5 minutes when you take out the oven.



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