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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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
- 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.
Spanish-flavoured Sausagemeat Plait (Thermomix)
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
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