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Sausage and apple plait laid on a black mat with a knife laying next to it.

Sausage and apple plait

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2.192 stars based on 98 ratings

This is a really tasty and economical main meal that all the family will love. Make your own rough puff pastry or buy some ready made.

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:medium

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Ingredients

For the pastry

  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 250g 8⅞ oz Butter (unsalted) very cold
  • 1tsp 1tsp Salt
  • 125ml 4¼ fl oz Water very cold.

For the filling

  • 2 2 Bramley apple(s)
  • 650g 23 oz Sausage(s)
  • 3 3 Sage leaves
  • 1 1 Egg(s) (free range) beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour in a bowl. Cut the butter into very small cubes and add to the flour with the salt. Use your fingertips to rub the butter into flakes with the flour, it will be quite coarse and a little lumpy at this stage.

    Ingredients for this step

    • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 250g 8⅞ oz Butter (unsalted) very cold
    • 1tsp 1tsp Salt
  2. Classic mode Step 2

    When the cubes of butter have become small pieces, gradually add iced water and mix until it is all incorporated, but don’t overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for thirty minutes.

    Ingredients for this step

    • 125ml 4¼ fl oz Water very cold.
  3. Classic mode Step 3

    Dust the work surface with flour and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again.  Wrap the block in cling film and refrigerate it for thirty minutes.

  4. Classic mode Step 4

    Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using. This will keep for three days in the fridge and for at least four weeks in the freezer.

  5. Classic mode Step 5

    Preheat the oven to 200°C (fan 180°C, gas mark 6). Run the sausages under a cold tap, slit the skins then remove and discard them. Finely chop the sage and the apples, discarding the core and pips. Mix the sausagemeat, apple and sage together and form into a fat sausage about 7cm x 180cm.

    Ingredients for this step

    • Sausage meat
    • 3 3 Sage leaves
    • 2 2 Bramley apple(s)
  6. Classic mode Step 6

    Roll out the pastry on a floured work surface to a rectangle about 260cm x 240cm. Place the sausagemeat down the centre then using a sharp knife, cut 2.5 cm strips at a slant towards you.

  7. Classic mode Step 7

    Starting furthest away from you, take one strip of pastry and fold it over the sausagemeat. Then, take a strip of pastry from the other side and lay it over, slightly overlapping the first piece. Continue all the way down then tuck the ends of the pastry into the plait. Brush a little beaten egg over the pastry.

    Ingredients for this step

    • 1 1 Egg(s) (free range) beaten
  8. Classic mode Step 8

    Bake the plait for twenty minutes then reduce the oven temperature to 170°C (fan 150°C, gas mark 4) and cook for a further twenty minutes until golden brown and risen with the sausagemeat cooked through. Serve hot or cold.