Elawin
Guru
This simple recipe has been taken from a 1970's magazine, so the photo is not very good. However, the savoury plait is - it used to be my daughter's favourite! It can be eaten hot or cold, so makes ideal picnic food.
Ingredients:
For the shortcrust pastry:
4 oz. Cookeen (or other refined vegetable fat)
8 oz. plain flour
1/2 tsp salt
Water to mix
For the filling:
1 lb beef and pork sausage meat (or skinless sausages)
1 tsp dried mixed herbs, or 1 tsp each fresh marjoram, basil, oregano, thyme, finely chopped
Salt and pepper, to taste
Beaten egg for glaze
Poppy seeds (optional)
Method:
Ingredients:
For the shortcrust pastry:
4 oz. Cookeen (or other refined vegetable fat)
8 oz. plain flour
1/2 tsp salt
Water to mix
For the filling:
1 lb beef and pork sausage meat (or skinless sausages)
1 tsp dried mixed herbs, or 1 tsp each fresh marjoram, basil, oregano, thyme, finely chopped
Salt and pepper, to taste
Beaten egg for glaze
Poppy seeds (optional)
Method:
- Make the pastry by mixing the flour and the salt in a large bowl, and adding cubes of the vegetable fat. Using your fingertips, rub the fat into the flour until it resembles coarse breadcrumbs. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in Clingfilm and chill in the fridge for about 15 minutes.
- Then, roll the pastry out to a rectangle and trim to approx. 12" x 9".
- Using a sharp knife, make 3/4" wide slits in both sides. The slits should be 3" long.
- Mix the sausage meat, herbs, salt and pepper together, and shape into an oblong 3" wide.
- Place the filling in the centre and start plaiting the pastry, working from one end to the other.
- Glaze the plait with beaten egg, sprinkle it with the poppy seeds, and decorate with glazed leaves made from the pastry trimmings.
- Bake in a pre-heated hot oven (200C/180 fan/400F, Gas mark 6) for 30-35 minutes, until the pastry is golden and the sausage meat cooked through.
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