sausage plait - where did I go wrong?

rosieben

yes they should be fine in the fridge for a couple of days. how about freezing a few? you could take out and reheat in the oven and they would taste like fresh cooked, and you could freeze the spare mixture uncooked for another time - I say uncooked because you could make more rolls with it and freeze some of the baked rolls.

scaredy_cat

i usually add extra herbs - chopped sage or rosemary - and diced onion to the sausage mix if they are the cheapie sausages, and more pepper as well to enhance their flavour.

you could add some paprika to make then a little spicy.

jcr16

they turned out delish. hubby said he stil preffered the old way i made them, but i think they gorg.

next time will make it was a plait and have it as a dinner.

LouBlue

I am making one this year, this Friday to be precise! Have a BBC food recipe, butter, small onion, good sausage meat, 1 free range egg. Like the idea of chopped apple to keep it most.

meritaten

jcr16 wrote: »

all these plaits sound delish. does anyone have please the pastry recipe that is used, as the pastry recipe i have has icing sugar in it, so it more of a sweet recipe.

also do u buy sausage meat or just skin sausages ?

eeek! hun, do not use that pastry recipe for savoury dishes!
classic shortcrust pastry is
half fat to flour, pinch of salt and enough water to combine the ingredients.
for example
8 oz of self raising flour
4 oz of fat (either 2 oz of butter or marge and 2 oz of lard or any combination which comes to 4 oz) If using trex then i find that 4 oz is TOO much and 3 oz works better.
about a quarter teaspoon of salt.
rub these ingredients between fingertips until well combined and you dont have any HUGE lumps of fat. then add COLD water a few tablespoons at a time and stir it around with a knife until the pastry starts to form a ball. press it all together with your hands and put into some cling film and leave in fridge for at least ten minutes.
then you can roll it out. if you are short on time then make the dough a little wetter (but not sticky) so that it all comes together in a ball in the bowl and then roll it out, on a well floured board.

adding sugar makes it a sweet pastry! not recomended for savoury dishes.

for pork and stuffing plait i like to make the stuffing with a little less water than the packet says but add about half an onion, grated. then put the stuffing on top of the sausagemeat. I dont bother making plaits btw, i just seal the pastry on three sides and cut lots of slits in the top and brush with beaten egg or milk. and it goes in a fairly hot oven Gas 7 as i find 6 makes the pastry too soggy.

dianetheartist

My hubby used his sweet pastry by mistake when making his quiches last year for Christmas--and they tasted beautiful--we couldnt make out why they tasted better for a while--but it worked so well, he will be using again this year!