Succulent sausage meat with a warming chorizo flavor wrapped in a buttery, golden puff pastry.
The perfect buffet food for sharing, this hearty pork and chorizo plait serves 8 and takes just 35 minutes to prep. The filling is made up of red onion, garlic, pork mince, and sausage meat as well as sun-dried tomato paste, chorizo crumb, and apple - which really works wonders with the meatiness of the pork and chorizo.
Ingredients
- 1tbsp olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1tbsp chopped thyme, plus sprigs to garnish
- 100g fresh white breadcrumbs
- 250g pork mince
- 400g pork sausage meat
- 2tbsp sun-dried tomato paste
- 75g chorizo crumb
- 1 apple, peeled and grated
- 500g block puff pastry
- 1 egg, beaten
WEIGHT CONVERTER
Method
- Heat the oil in a small frying pan and add the onion and garlic. Cook over a medium heat for 3-4 mins, until softened. Transfer to a bowl and leave to cool. Add the thyme, breadcrumbs, pork mince, sausage meat, tomato paste and chorizo and mix well to combine. Gently stir through the apple until evenly distributed.
- Roll the mixture into a 30cm-long sausage shape and set aside. On a floured work surface, roll out the pastry to a 28cm x 38cm rectangle. Transfer to a baking sheet lined with baking parchment.
- Sit the rolled sausage in the middle of the rolled-out pastry. Using a sharp knife, cut downward-slanting diagonal lines, starting 2cm from the edge of the sausage and spaced 5cm apart, down each side. Fold up the ends, then plait alternate strips of pastry over the sausage, to neatly cover it. Chill in the fridge for 1 hr.
- Heat the oven to 160C Fan/Gas 4. Brush the pastry with the beaten egg, place in the oven then bake for 45-50 mins, until golden and completely cooked through.
- Slice the plait and serve warm or cold, garnished with a few sprigs of thyme.
Top tips for making pork and chorizo plait
To make ahead, make the plait the night before and keep covered in the fridge, before baking.
You might also like...
Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Mini quiches
Learn how to make bite-sized mini quiches with this easy recipe. Our quiches come with a bacon and cheese filling but you can experiment with flavours, too.
By Nichola Palmer Last updated
-
Gluten-free smoked salmon tartlets
By Samuel Goldsmith Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published
-
Top 10 positive traits children learn from their parents - and #5 is no easy task
Have you passed any of these on to your kids?
By Ellie Hutchings Published