Tex-Mex sausage plait

Tex-Mex sausage plait

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(7 ratings)

Prep: 15 mins Cook: 40 mins


Serves 6
The classic picnic roll gets a spicy makeover, as pork sausagemeat is flavoured with Mexican chipotle paste, green chillies, lime and coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal521
  • fat35g
  • saturates4g
  • carbs36g
  • sugars5g
  • fibre4g
  • protein17g
  • salt2.6g


  • 450g sausagemeat
  • 1 heaped tbsp chipotle paste
  • 1 green chilli, finely chopped
  • 4 spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small pack coriander, roughly chopped
  • finely grated zest and juice 1 lime



    The same shape, but smaller than…

  • 400g can kidney bean, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 375g pack ready-rolled puff pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • pinch dried oregano (optional)



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ketchup and green salad, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6 and pop a baking sheet inside to warm. Mix together the sausagemeat with the chipotle paste, chilli, onions, coriander, lime zest and juice and a little seasoning, before squashing in the kidney beans.

  2. Unroll the pastry onto a sheet of baking parchment, longest side towards you, and spread the sausage mixture down the centre of the pastry – it should make a rounded mound about 10cm wide.

  3. Measure 1cm out from the filling, then cut the sides of the pastry on a slight diagonal into 1.5cm thick strips. Lift these up and over the sausage filling so that they meet on top. Use the last pieces to wrap up the ends. Brush with the egg and sprinkle on the oregano, if using.

  4. Using the baking parchment, carefully lift the sausage plait onto the hot baking sheet and bake for 40 mins until golden and cooked through. Serve with ketchup and a green salad, if you like.

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Comments, questions and tips

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22nd Feb, 2018
Loved this recipe. Bought some locally made quality sausage meat. Although I love fresh coriander I forgot to buy any and I also made do with just lime juice from a bottle as didn't have a whole lime to zest. Nonetheless this dish was so tasty - the chipotle worked brilliantly with the meat. The pastry plait looked great too and wasn't difficult to do. A simple but effective recipe which I would be happy to serve to friends and as others have suggested, would work well cold too Im sure. Will definitely make again. We cut it into 6 decent sized slices for a main course.
21st Mar, 2017
Took this to a Christmas pot luck buffet. Very popular
4th Dec, 2015
Made this a few times now and it's gone down well every time! Whenever we're having a party or picnic my partner and friends request this one. Tasty both hot and cold and very easy to make.
6th Jul, 2015
Loved this recipe. So easy to make and it tasted really great. Only ate it hot but think it will be just fine cold. Will definitely make it again. Wouldn't say my plait was the neatest so will try harder next time.
7th Feb, 2015
This is brilliant, and in my opinion even better the next day cold. Do this if you have to do a cold buffet.
18th Feb, 2014
This made a delicious lunch - the sausage filling was tasty, moist and crumbly, and the plait looked quite special. We ate it with a big bowl of Barney's Best Ever Chunky Guacamole. Would be nice served as part of a casual tex mex supper.
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