Served warm as a main with salad and new potatoes or great to wrap up for a picnic served cold with humble herbs sweet garlic pickle.
Serves 6-8 people
Prep time 15-20mins
Cooking time 20-25 mins
- 300g puff pastry
- 400g pork good quality sausage meat
- 1 red onion chopped
- 2 tbsp fresh chopped Parsley
- 2 eggs
- 2 tbsp sweet chilli sauce
- Salt and pepper
Pre-heat the oven to 180C gas mark 4
Take a large mixing bowl and place the sausage meat into the bowl.
Add the chopped onions, parsley and egg. Season with salt and pepper. Mix to form a mixture.
Line a flat baking tray with baking parchment covering the the whole tray.
Taking the pastry make sure the pastry is rolled flat to fit the and lay flat onto the baking tray.
In small bowl mix the egg until beaten together to form a paste.
With either a pastry cutter or a knife make slits across the pastry diagonally about 3cm to the middle.
Repeat this process on both sides leaving a flap at the top and bottom to create a fold.
With a pastry brush or using the back of teaspoon spread the middle of the pastry ( not the folds) with a thin layer of the sweet chilli sauce.
Spoon the sausage mixture to the middle of the pastry leaving a 1cm gap at each end.
Starting at the top place the fold each strip over the meat brushing the tips of the strips with egg wash.
Repeat the process to make a parcel to finish.
Egg wash the whole pastry parcel, then place in the Pre-heated oven for 20-25mins until golden brown and the sausage meat is fully cooked .
take out of the oven and leave to rest for 5 minutes.