This spanish-flavoured sausagemeat plait made in the Thermomix combines spiced sausagemeat, smoky chorizo, and flaky puff pastry in an easy, show-stopping bake. Perfect for dinners, parties, or picnics!
The first time I made this sausage meat plait was last June for my mum's 70th birthday party buffet. Everyone loved it, including us and I really wished I'd made more than one!! I made it again (but made 2 this time!) when we went to a party at our friend's house last August...they went down a treat again.
At Christmas time, I usually make our sausage rolls recipe and decided last Christmas to make a batch of our normal sausage rolls and a batch of this Spanish-flavoured mixture but rather than making it into a plait, I made it into sausage rolls too...yum!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Vegetarian option - replace the sausage meat with a mix of spiced lentils, mushrooms and grated cheese.
- Herbs and spices - try adding fresh parsley, oregano or thyme for added aroma. Lemon zest will add brightness.
- Add cheese - incorporate grated manchego or cheddar, or crumbled feta cheese into the filling for added creaminess.
- Toppings - sprinkle sesame seeds, poppy seeds or smoked paprika on the pastry before baking for extra flavour and a decorative touch.
Frequently Asked Questions
Yes - assemble the plait and keep it in the fridge for up to 12 hours before baking. Brush with egg wash just before placing it in the oven.
Absolutely - freeze the unbaked plait for up to 3 months. Bake from frozen, adding an extra 10 to 15 minutes to the baking time.
Pair it with a crisp green salad, roasted vegetables, or dipping sauces like aioli or tomato chutney.
Ensure the filling is not overly wet and chill the plait for 15 to 20 minutes before baking to help the pastry retain its structure.
Yes, chop and mix the filling ingredients by hand or use a food processor for similar results.
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How to make this Spanish-flavoured Sausagemeat Plait with or without the Thermomix
Recipe on UK Cookidoo
Spanish-flavoured Sausagemeat Plait
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 1 clove garlic
- 80g onions, quartered
- 15g olive oil
- 400g good quality pork sausagemeat, broken in pieces
- 75g roasted red peppers, preserved, drained, sliced (1 cm)
- 30g breadcrumbs
- 1 tbsp tomato purée
- 2 medium eggs, 1 mixed with 1 tbsp water
- 0.5 tsp smoked paprika
- 0.5 tsp dried chilli flakes (optional)
- 0.25 tsp ground black pepper
- 0.5 tsp fine sea salt
- plain flour, for dusting
- 325 to 375g ready-rolled puff pastry
Instructions
- Place the garlic, onions and oil in the mixing bowl then chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté 4 minutes/100C/speed slow (spoon symbol).
- Add the sausagemeat, red peppers, breadcrumbs, tomato purée, 1 egg, paprika, chilli flakes (if using), salt and pepper then mix 15 seconds/reverse/speed 3.
- Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking paper.
- On a lightly floured surface, roll out the pastry to a rectangle (30cm x 35cm) then place on the prepared tray.
- Shape the meat mixture into a log and place in the centre of the pastry, lengthways down the middle, leaving 2cm at each end. With one end of the log nearest to you, use a sharp knife to cut 2cm to 3cm strips at a slight angle away from meat (starting 2cm from meat) along the length of the log. Remove the corners for a neater finish at each end.
- Fold the pastry over both ends then brush the pastry strips with egg wash and fold alternate strips of pastry from each side (creating a plait effect) over the meat. Trim any excess pastry then brush all over with egg wash. Bake for 30 to 35 minutes (until crisp and golden. Serve warm or cold, cut in slices.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a chopping board, knife and your hands to make the meat mixture. My suggestions are as follows:
- Finely chop the garlic and onions. In a frying pan, heat the olive oil over a medium heat and sauté for 4 minutes. Transfer to a bowl.
- Add the sausagemeat, red peppers, breadcrumbs, tomato purée, 1 egg, paprika, chilli flakes (if using), salt and pepper to the bowl with the garlic and onions, then combine the mixture together well with your hands or a fork.
- Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking paper.
- On a lightly floured surface, roll out the pastry to a rectangle (30cm x 35cm) then place on the prepared tray.
- Shape the meat mixture into a log and place in the centre of the pastry, lengthways down the middle, leaving 2cm at each end. With one end of the log nearest to you, use a sharp knife to cut 2cm to 3cm strips at a slight angle away from meat (starting 2cm from meat) along the length of the log. Remove the corners for a neater finish at each end.
- Fold the pastry over both ends then brush the pastry strips with egg wash and fold alternate strips of pastry from each side (creating a plait effect) over the meat. Trim any excess pastry then brush all over with egg wash. Bake for 30 to 35 minutes until crisp and golden. Serve warm or cold, cut in slices.
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Spanish-flavoured Sausagemeat Plait (Thermomix)
Equipment
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 1 clove garlic
- 80 g (½ cup) onions quartered
- 15 g (1 tbsp) olive oil
- 400 g (0.9 lb) good quality pork sausagemeat broken in pieces
- 75 g (2.7 oz) roasted red peppers preserved, drained, sliced (1cm)
- 30 g (⅓ cups) breadcrumbs
- 1 tbsp tomato purée
- 2 medium eggs 1 mixed with 1 tbsp water
- 0.5 tsp smoked paprika
- 0.5 tsp dried chilli flakes (optional)
- 0.25 tsp ground black pepper
- 0.5 tsp fine sea salt
- plain flour for dusting
- 325 g (12 oz) ready-rolled puff pastry
Instructions
- Place the garlic, onions and oil in the mixing bowl then chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté 4 minutes/100C/speed slow (spoon symbol).
- Add the sausagemeat, red peppers, breadcrumbs, tomato purée, 1 egg, paprika, chilli flakes (if using), salt and pepper then mix 15 seconds/reverse/speed 3.
- Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking paper.
- On a lightly floured surface, roll out the pastry to a rectangle (30cm x 35cm) then place on the prepared tray.
- Shape the meat mixture into a log and place in the centre of the pastry, lengthways down the middle, leaving 2cm at each end. With one end of the log nearest to you, use a sharp knife to cut 2cm to 3cm strips at a slight angle away from meat (starting 2cm from meat) along the length of the log. Remove the corners for a neater finish at each end.
- Fold the pastry over both ends then brush the pastry strips with egg wash and fold alternate strips of pastry from each side (creating a plait effect) over the meat. Trim any excess pastry then brush all over with egg wash. Bake for 30 to 35 minutes until crisp and golden. Serve warm or cold, cut in slices.
Notes
- Vegetarian option - replace the sausage meat with a mix of spiced lentils, mushrooms and grated cheese.
- Herbs and spices - try adding fresh parsley, oregano or thyme for added aroma. Lemon zest will add brightness.
- Add cheese - incorporate grated manchego or cheddar, or crumbled feta cheese into the filling for added creaminess.
- Toppings - sprinkle sesame seeds, poppy seeds or smoked paprika on the pastry before baking for extra flavour and a decorative touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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