We love sausage rolls and this plaited pork pie recipe made in our Thermomix has been on my list to make for a while now. I was busy clearing out our freezer during January and had a spare pack of puff pastry and a pack of sausagemeat, so it seemed like the perfect time to make this plaited pork pie recipe.
I decided we'd have it for an evening meal one night along with mashed potatoes and baked beans, and have some leftovers for heating up for lunch the next day...delicious!
The filling has a lovely flavour from the herbs and Worcestershire sauce. This is a very versatile recipe that could also be made into individual sausage rolls and enjoyed for an evening meal, lunch, snack and shared at a buffet or picnic.
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.
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Recipe on Australia and New Zealand Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 3 spring onions or shallots, trimmed and cut into pieces
- 500g pork sausages, removed from casings
- 1 tsp dried thyme
- 1 tsp dried parsley
- 20g Worcestershire sauce
- 375g puff pastry (25 x 40cm sheet)
- 1 egg, lightly beaten
To serve (optional):
- tomato sauce
- mashed potatoes and baked beans
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Instructions
- Preheat the oven to 220C fan. Set aside a baking tray (30 x 40cm).
- Place the spring onions/shallots into the mixing bowl and chop for 3 seconds/speed 6. Scrape down the sides of the mixing bowl with the spatula.
- Add the sausage meat, thyme, parsley and Worcestershire sauce and mix for 5 seconds/reverse/speed 4.
- Place the puff pastry (25 x 40cm) onto a sheet of baking paper and then transfer it onto a baking tray. Place the sausage mixture down the centre of the pastry (approx. 8cm in width and 30cm in length). Cut the pastry on either side of the filling into strips (2cm wide). Fold up the top and bottom ends of the pastry to enclose the ends and sides of the filling. Carefully, place one cut strip of pastry over the filling, alternating from one side to another, to enclose the filling (ensure each end of the pastry is tucked under the previous strip). Brush with egg and bake for 20 minutes or until golden brown. Transfer the cooked plait onto a cooling rack and allow to cool slightly before serving with tomato sauce or your choice of sides.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a chopping board, knife and a bowl to make the filling. My suggestions are as follows:
- Preheat the oven to 220C fan. Set aside a baking tray (30 x 40cm).
- Finely chop the spring onions/shallots and place into a mixing bowl.
- Add the sausage meat, thyme, parsley and Worcestershire sauce and stir well to combine the ingredients.
- Place the puff pastry (25 x 40cm) onto a sheet of baking paper and then transfer it onto a baking tray. Place the sausage mixture down the centre of the pastry (approx. 8cm in width and 30cm in length). Cut the pastry on either side of the filling into strips (2cm wide). Fold up the top and bottom ends of the pastry to enclose the ends and sides of the filling. Carefully, place one cut strip of pastry over the filling, alternating from one side to another, to enclose the filling (ensure each end of the pastry is tucked under the previous strip). Brush with egg and bake for 20 to 25 minutes or until golden brown. Transfer the cooked plait onto a cooling rack and allow to cool slightly before serving with tomato sauce or your choice of sides.
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Plaited Pork Pie (Thermomix)
Ingredients
- 3 spring onions or shallots trimmed and cut into pieces
- 500g pork sausages removed from casings
- 1 tsp dried thyme
- 1 tsp dried parsley
- 20g Worcestershire sauce
- 375g puff pastry 25 x 40cm sheet
- 1 egg lightly beaten
To serve (optional):
- tomato sauce
- mashed potatoes and baked beans
Instructions
- Preheat the oven to 220C fan. Set aside a baking tray (30 x 40cm).
- Place the spring onions/shallots into the mixing bowl and chop for 3 seconds/speed 6. Scrape down the sides of the mixing bowl with the spatula.
- Add the sausage meat, thyme, parsley and Worcestershire sauce and mix for 5 seconds/reverse/speed 4.
- Place the puff pastry (25 x 40cm) onto a sheet of baking paper and then transfer it onto a baking tray. Place the sausage mixture down the centre of the pastry (approx. 8cm in width and 30cm in length). Cut the pastry on either side of the filling into strips (2cm wide). Fold up the top and bottom ends of the pastry to enclose the ends and sides of the filling. Carefully, place one cut strip of pastry over the filling, alternating from one side to another, to enclose the filling (ensure each end of the pastry is tucked under the previous strip). Brush with egg and bake for 20 minutes or until golden brown. Transfer the cooked plait onto a cooling rack and allow to cool slightly before serving with tomato sauce or your choice of sides.
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