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A clever twist on a meatloaf! Sausage meat, centred within rough puff pastry which is then sliced & plaited over the meat, then baked. I have added additional veg & such to Yvonne's original which just had sausage meat and onions...
Mix flour, salt and add cold butter/lard cut into small cubes.
Mix with a broad bladed knife & mix/cut butter into flour. Don't use hands! Use enough ice cold water to bring together into a stiff dough.
On a floured surface, roll into a long rectangle. Fold each end into the middle, effectively folding the pastry in three.
Rotate, then roll again & fold again. Repeat twice more.
Cover and allow to rest for around 15 minutes (while preparing sausage mix!)
Remove casings from sausages.
Put sausage meat into a large bowl, use your hands to smoosh the onion, garlic, chillies, carrot and mushrooms & fresh herbs through the mince until well blended.
Add worcestershire sauce & allow to stand for about 10 minutes, or longer if you can, to allow everything to marinate & get infused.
Roll the pastry out into a large, wide rectangle.
Spoon sausage meat/veg into the centre of the rectangle, leaving enough at each short end to flap over top of the end of the sausage mix.
The width needs to be wide enough so you can fold strips over the mound in a plait formation.
Cut diagonal strips about an inch apart at 45 degrees to the sausage then fold in one end & commence 'plaiting' the strips down the sausage loaf.
Brush with egg/water mixture & rest for 30 minutes in the fridge.
Preheat oven to 200DegC (fan forced) or 220DegC (non fan forced) for around 30 -40 minutes.
Allow to rest, uncovered, for about 10 minutes, then slice & munch away!
Use good quality sausages - if you prefer more vegetables, reduce the volume of sausage meat and add your choice of veg. In winter I'll probably add potato & carrots & create a Pasty Plait.
You could also make individual ones which would look good.
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