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.

Other Recipes

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• snacks
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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

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)

Deborah

Recipe on UK Cookidoo

Spanish-flavoured Sausagemeat Plait

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

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)

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