Sausage & Salsa Plait
We’ve spiced up the sausage meat in this easy sausage plait with our tasty Curried Red Pepper Ketchup and All Purpose Seasoning. Our Habanero Salsa add a fruity kick and everything is enclosed in flaky puff pastry. Simple to make and delicious to eat – great for a sharing snack or a lunch served with salad or veg.
Preheat the oven to 200c/180c fan/Gas 6. Line a baking tray with parchment paper.
Remove the sausage meat from the skins and place in a bowl. Add the red pepper, all purpose seasoning and curried red pepper ketchup and mix well to combine.
Dust the worktop with flour, roll out the pastry to 30cm x 36cm. Place on the prepared baking tray.
Spread the salsa down the middle of the pastry leaving a gap of 3-4cm at the top and bottom.
Spoon the sausage meat on top of the salsa. Cut the pastry on a slight diagonal on either side of the filling into 1.5cm thick strips, cutting equal number of strips on either side (approx. 12).
Tuck the top and bottom edges of pastry over the filling. Beginning at the top end, lay the pastry strips over the filling, taking one from each side and interlacing like a plait. Brush the pastry all over with beaten egg. Sprinkle with pumpkin seeds and bake for 35-40minutes until the pastry is a deep golden brown. Remove from the oven and leave to cool for 10 minutes before slicing.
*Our Caribbean Creations range is available from selected Tesco stores and from Tesco online.
- 400g pork sausages or sausage meat
- 1 roasted red pepper from a jar, finely chopped
- 1 tsp Ainsley All Purpose Seasoning*
- 1 tbsp Ainsley Curried Red Pepper Ketchup*
- flour, for dusting
- 375g block of ready-made puff pastry
- 3 tbsp Ainsley Habanero Salsa*
- 1 beaten egg, to glaze
- 1 tbsp pumpkin seeds