• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Blogs
  • Recipes
    • Beef
    • Bread
    • Breakfast
    • Chicken and Turkey
    • Duck
    • Fish
    • Lamb
    • Mains
    • Pasta
    • Pizza
    • Pork
    • Rice
    • Side Dishes
    • Snacks
    • Soups
    • Starters
  • Thermomix
  • Shop
Home » Recipes » Spanish-flavoured Sausagemeat Plait (Thermomix)

Spanish-flavoured Sausagemeat Plait (Thermomix)

14 August 2020 by Deborah Leave a Comment

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

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)

Other Recipes

You might also like to try:

  • snacks
  • side dishes
  • chicken caesar pasta salad (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

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

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

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 mins
Cook Time 30 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
Liked it? Take a second to support us on Patreon!
Spanish-flavoured Sausagemeat Plait (Thermomix), Spanish-flavoured Sausagemeat Plait (Thermomix)

Filed Under: Pork, Recipes, Side Dishes, Snacks, Thermomix Tagged With: buffet, party food, plait, puff pastry, roasted red peppers, sausage rolls, sausagemeat, smoked paprika, Spanish, Thermomix

Previous Post: « Meatballs with Tomato Sauce (Thermomix)
Next Post: Mac and Cheese Muffins (Thermomix) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Instagram
Facebook
fb-share-icon
Twitter
Follow Me
Tweet
Pinterest
Pinterest
fb-share-icon

Categories

Free eCookbook

Top Posts & Pages

Dan Dan Noodles
Smoked Salmon and Prawn Risotto
Yorkshire Puddings
Seeded Granary Twist
Spanish Spatchcock Chicken
Chicken Balmoral with Whisky Sauce
Easy Bollito Misto
Spiced Bean and Banger Stew
Best Basic Houmous (Thermomix)
Sausage and Pea Risotto (Thermomix)

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT