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Home » Recipes

Spanish-flavoured Sausagemeat Plait (Thermomix)

Published: Aug 14, 2020 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Spanish-flavoured Sausagemeat Plait (Thermomix), Spanish-flavoured Sausagemeat Plait (Thermomix)
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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.

Spanish-flavoured Sausagemeat Plait (Thermomix), Spanish-flavoured Sausagemeat Plait (Thermomix)

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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

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Instructions

  1. 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).
  2. 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.
  3. Preheat the oven to 180C fan and line a baking tray with baking paper.
  4. On a lightly floured surface, roll out the pastry to a rectangle (30 cm x 35 cm) then place on the prepared tray.
  5. 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.
  6. 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: 

  1. 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.
  2. 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.
  3. Preheat the oven to 180C fan and line a baking tray with baking paper.
  4. On a lightly floured surface, roll out the pastry to a rectangle (30 cm x 35 cm) then place on the prepared tray.
  5. 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.
  6. 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.

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Spanish-flavoured Sausagemeat Plait (Thermomix), Spanish-flavoured Sausagemeat Plait (Thermomix)

Spanish-flavoured Sausagemeat Plait (Thermomix)

Deborah
Recipe on UK Cookidoo
Spanish-flavoured Sausagemeat Plait
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Side Dish, Snack
Cuisine british, Spanish
Servings 6 people

Ingredients
  

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

  • 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.

Notes

You might also like to try:
  • snacks
  • side dishes
  • chicken caesar pasta salad (thermomix)
Keyword chilli flakes, party food, pork sausages, puff pastry, red peppers, sausage meat, sausage rolls, smoked paprika
« Meatballs with Tomato Sauce (Thermomix)
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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