Sausage and mushroom plait

Yield: 6 servings

Measure Ingredient
1 \N 500 gram pac fresh puff pastry
1 \N 500 gram pac premium sausagemeat; (1lb)
1 \N Onion; finely chopped
125 grams Mushrooms; finely chopped
\N \N ; (4oz)
1 \N Clove garlic; crushed
3 tablespoons Freshly chopped mixed herbs
\N \N Salt and freshly ground black pepper
\N \N Beaten egg to glaze
\N \N Fresh watercress to garnish

1. Roll out the pastry on a lightly floured surface to form a rectangle, approximately 30 cm x 20 cm ( 12 inches x 8 inches).

2. Mix together the sausagemeat, onion, mushrooms, garlic, herbs and seasoning to taste.

3. Spoon the mixture onto the pastry leaving a 5cm (2 inch) space around the edge. Make cuts along the two longest sides of the pastry at 2 cm (1 inch) intervals.

4. Fold the ends of the pastry over the filling. Moisten the pastry edges with water and fold over alternating strips to form a "plait" effect. Press gently to seal and chill for 30 minutes. Place on a lightly greased baking tray.

5. Bake in a preheated oven 220 C, 425 F, Gas Mark 7 for 15 minutes, reduce the oven temperature to 160 C, 325 F, Gas Mark 3 and cook for a further 20 minutes. Delicious served hot or cold on a bed of watercress.

Converted by MC_Buster.

NOTES : This quick and easy to make economical dish makes a supper dish that the whole family will enjoy. Delicious served hot or cold for picnis and outdoor eating.

Converted by MM_Buster v2.0l.

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