Wednesday, 11 December 2013

Black Pudding and Sausage Plait


The circumstances in which I discovered this recipe occurred in a most unusual place, I was sitting in the dentist waiting room as I slowly lost the feeling in my jaw and tongue! I just happened to be mindlessly watching the television when I noticed Paul Hollywood making what can only be described as a fancy sausage roll!

I decided that when I got home I would try the Sausage Plait that I posted in May of this year but instead I would substitute the onion with 280g of diced black pudding and carry on as before. 


I used shop bought puff pastry, rolled out into 25cm x 35cm, layered the sausage mix in the centre making sure to leave a 5cm border around the edge.


With a sharp knife, cut roughly 2cm strips angled slightly upwards into the pastry.


Tuck the top piece of pastry over the sausage mix, then working from left to right, lay each 2cm strip of pastry over the mix. Before you reach the bottom, wrap the bottom piece of the pastry over the mix, continue to plait as before.


Brush with egg or milk and bake at 230ºC/450ºF/Gas Mark 8  for 30-35 minutes or until golden brown and piping hot the whole way through.


I made this in advance and then baked it off when I needed it, I gave it a couple of extra minutes though because I baked it straight from the fridge. This serves 4-6 as a main course or 8 as supper with pickles and mustard.



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