We love Spanish food and sausage rolls so it was a no-brainer to try out this Spanish-flavoured sausagemeat plait recipe in our Thermomix. The first time I made it 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'd make 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.
Recent New Recipes
Category Spotlight...
CHRISTMAS RECIPES
On here you'll find loads of delicious recipes, including ideas for gifting. Do you know what sides you want to make for the big day or over the festive season? There's so many to pick from and I always make too much!!
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 garlic clove
- 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/100°C/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 180C fan and line a baking tray with baking paper.
- On a lightly floured surface, roll out the pastry to a rectangle (30 cm x 35 cm) 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 2 cm at each end. With one end of the log nearest to you, use a sharp knife to cut 2-3 cm strips at a slight angle away from meat (starting 2 cm 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 30-35 minutes (180C fan) 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 180C fan and line a baking tray with baking paper.
- On a lightly floured surface, roll out the pastry to a rectangle (30 cm x 35 cm) 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 2 cm at each end. With one end of the log nearest to you, use a sharp knife to cut 2-3 cm strips at a slight angle away from meat (starting 2 cm 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 30-35 minutes (180C fan) until crisp and golden. Serve warm or cold, cut in slices.
Recipe Collection Spotlight...
8 FESTIVE SIDES
I don't know about you, but I ALWAYS make too many side dishes on Christmas Day...I can't help myself, we have too many favourites!! This collection has 8 festive sides for you to make and enjoy...and remember, it's always good to have leftovers!!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 1 garlic clove
- 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 (1 cm)
- 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/100°C/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 180C fan and line a baking tray with baking paper.
- On a lightly floured surface, roll out the pastry to a rectangle (30 cm x 35 cm) 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 2 cm at each end. With one end of the log nearest to you, use a sharp knife to cut 2-3 cm strips at a slight angle away from meat (starting 2 cm 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 30-35 minutes (180C fan) until crisp and golden. Serve warm or cold, cut in slices.
LEAVE A COMMENT AND RATE THIS RECIPE