Recipe Savoury Plait

Elawin

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London/Essex border, UK
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.

Savoury Plait.jpg


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:
  1. 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.
  2. Then, roll the pastry out to a rectangle and trim to approx. 12" x 9".
  3. Using a sharp knife, make 3/4" wide slits in both sides. The slits should be 3" long.
  4. Mix the sausage meat, herbs, salt and pepper together, and shape into an oblong 3" wide.
  5. Place the filling in the centre and start plaiting the pastry, working from one end to the other.
  6. Glaze the plait with beaten egg, sprinkle it with the poppy seeds, and decorate with glazed leaves made from the pastry trimmings.
  7. 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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