Preheat the oven to 220C fan. Set aside a baking tray (30 x 40cm).

Place the spring onions/shallots into the mixing bowl and chop for 3 seconds/speed 6. Scrape down the sides of the mixing bowl with the spatula.

Add the sausage meat, thyme, parsley and Worcestershire sauce and mix for 5 seconds/reverse/speed 4.

Place the puff pastry (25 x 40cm) onto a sheet of baking paper and then transfer it onto a baking tray. Place the sausage mixture down the centre of the pastry (approx. 8cm in width and 30cm in length). Cut the pastry on either side of the filling into strips (2cm wide). Fold up the top and bottom ends of the pastry to enclose the ends and sides of the filling. Carefully, place one cut strip of pastry over the filling, alternating from one side to another, to enclose the filling (ensure each end of the pastry is tucked under the previous strip). Brush with egg and bake for 20 minutes or until golden brown. Transfer the cooked plait onto a cooling rack and allow to cool slightly before serving with tomato sauce or your choice of sides.