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Rosemary and Onion Plait
A scrumptious rosemary, onion and sausage plait recipe made with puff pastry.
Ingredients
• 1 large Brown Onion, peeled and finely chopped • 1 Garlic Clove, crushed • 1 tbsp Sunflower Oil • 4 sprigs of Fresh Rosemary • 2 slices Specially Selected Multigrain Bread • 400g pack Specially Selected British Pork Sausages • 1 large Egg, beaten • 375g pack Ready Rolled Puff Pastry
Method
Pre-heat the oven to 200°C/Gas Mark 6. Sauté the onion and garlic in the oil until softened but not browned. Add in the rosemary and remove from the heat. Break the bread into chunks and place in a blender or food processor. Whizz until crumbs are formed. Add these to the onionmixture. Use a small sharp knife to slit the sausage skins lengthways and remove themeat, discarding the skins. Add the sausagemeat to the onionmixture, mix well and seasonwith freshly ground salt and black pepper. Reserve approximately 1 tablespoon of beaten egg for glazing and add the remainder to the sausagemeat filling. Unroll the pastry and, with the short edges to the sides, place the filling down the centre pastry leaving around 3cmpastry free at the top and bottom. Cut the pastry on either side of the filling at a slight diagonal at approximately 1.5cm intervals. Use half the reserved egg to brush over the pastry. Fold over the pastry at the top and bottomand then, starting at the top, take pastry strips fromalternate sides and overlap to cross like a plait. Brushwith the remaining egg. Place on a baking sheet and cook in a pre-heated oven for around 35-40minutes until golden brown.
SERVES 4 PEOPLE
PREP 10 MINS
COOK 40 MINS
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