Sausage roll plait

Name: Sausage roll plait
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 tsp caraway seeds; 450 g pack pork sausagemeat; 60 g pistachio kernels, roughly chopped; 3 tbsp red onion marmalade; plain flour, for dusting; 320 g sheet all-butter puff pastry; egg, beaten; 1 tbsp nigella seeds

When are sausage rolls not the focal point of a party? Exactly. This fun‑sized (in the true sense of the word) crowd‑pleaser by Waitrose food editor Lucy Battersby gets extra flair from sweet red onion marmalade and crunchy pistachios. Keep the party going with more of our buffet recipes and cocktail recipes. Follow Lucy Battersby on Instagram.

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Serves8 - 10
CourseBuffet
Prepare25 mins
Cook45 mins
Total time1 hr 10 mins
Plusstanding

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1 tsp caraway seeds
450g pack pork sausagemeat
60g pistachio kernels, roughly chopped
3 tbsp red onion marmalade
plain flour, for dusting
320g sheet all-butter puff pastry
egg, beaten
1 tbsp nigella seeds

Put the caraway seeds in a small pan and toast over a medium heat until fragrant. Tip into a pestle and mortar and lightly crush. Put the sausagemeat in a large bowl and stir through the pistachios, toasted caraway seeds and 1½ tbsp red onion marmalade; season.
Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment. Unroll the pastry onto a lightly floured surface and roll out a little widthways so it’s about 30cm wide. Lift onto the lined tray. Spread the centre length of the pastry with the remaining 1½ tbsp chutney, then arrange the sausagemeat on top in a log shape, leaving a 3cm gap at each end. Use a sharp knife to cut the pastry on either side of the filling into 2cm strips, on a slight diagonal angle. Fold up the short ends of the pastry over the sausagemeat then, starting at one end, lay the pastry strips over the filling, taking one at a time from each side and neatly crossing it over the previous strip like a plait. Brush with beaten egg, then scatter over the nigella seeds.
Bake for 35-40 minutes, or until the pastry is risen and golden, and the filling is cooked through with no pink meat. Stand for 5 minutes before serving.

Typical values per serving when made using specific products in recipe