Picnic plait
Use sausages high in lean meat for this impressive picnic plait to keep the fat down
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 15 mins
- Fry the leek and carrot in oil until softened. Add the apple and cook for 2 minutes. Tip into a bowl, add the dried herbs, season and cool.
- Heat the oven to 200C/fan 180C/Gas 6. Mix the sausage and breadcrumbs with the veg. Roll out the pastry to a 35 x 30cm rectangle and put on a baking tray lined with baking parchment.
- Form the meat mixture into a long sausage shape and put in the centre of the pastry, leaving 2cm at each end. Cut 1.5cm strips away from the sausage meat along the length of the pastry. Fold in the ends and then alternate strips of the pastry up and over the sausage meat, crossing over each other neatly. Trim the excess pastry and sprinkle with poppy seeds. Bake for 35 minutes until crisp and golden.
405 kcalories, protein 14.2g, carbohydrate 28.3g, fat 26.9 g, saturated fat 10.2g, fibre 1.9g, salt 1.48 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1561634/
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Ingredients
- 1 medium leek , halved and sliced
- 1 medium carrot , peeled and diced
- 1 tsp sunflower oil
- 1 eating apple , peeled, cored and diced
- a good pinch of dried mixed herbs
- 400g high meat-content sausages , skinned
- 50g fresh white breadcrumbs
- 250g puff pastry
- ¼ tsp poppy seeds
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Spend some time making these hearty pies to store in the freezer - then you'll always have something delicious for a last-minute picnic or summer lunch
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 15 mins
Ingredients
- 1 medium leek , halved and sliced
- 1 medium carrot , peeled and diced
- 1 tsp sunflower oil
- 1 eating apple , peeled, cored and diced
- a good pinch of dried mixed herbs
- 400g high meat-content sausages , skinned
- 50g fresh white breadcrumbs
- 250g puff pastry
- ¼ tsp poppy seeds
405 kcalories, protein 14.2g, carbohydrate 28.3g, fat 26.9 g, saturated fat 10.2g, fibre 1.9g, salt 1.48 g
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20 October 2011
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