This is either a poor man’s Wellington, or a posh sausage roll, depending on how you look at it. It’s certainly good enough for a special meal. The sausage filling is spiked with black pudding, enhanced with a savoury mushroom base and topped with caramelised onions. Wrapped in crisp, buttery ‘plaited’ pastry, it looks really impressive but is easy to make.


  • For the puff pastry

  • 100g strong white bread flour

  • 100g plain flour

  • Pinch of salt

  • 75ml–100ml cold water

  • 165g chilled unsalted butter

  • For the filling

  • 300g chestnut mushrooms, trimmed

  • 2 tbsp thyme leaves

  • 1 tbsp sunflower oil

  • 25g unsalted butter

  • 2 red onions, thinly sliced

  • 2 tsp soft brown sugar

  • 1 tbsp sherry vinegar

  • 300g top-quality sausage meat (or skinned butcher’s sausages)

  • 100g black pudding, cut into 1–2cm pieces

  • Beaten egg, to glaze

  • 1 tsp sesame seeds

  • Salt and pepper


  • 1.

    Make the puff pastry following the step-by-step recipe on page 000.

  • 2.

    Wrap in cling film and chill in the fridge while you make the filling.

  • 3.

    Heat your oven to 200°C/gas 6. Line a large lipped baking sheet with baking parchment (some butter may leak out of the pastry).

  • 4.

    Put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse.

  • 5.

    Put the mushroom mix into a dry frying pan on a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.

  • 6.

    Meanwhile, heat the oil and butter in a wide frying pan over a medium-low heat. Add the onions with the sugar and cook slowly until they very soft and sweet. This will take at least 20 minutes. 

  • 7.

    Once caramelised, stir in the sherry vinegar.

  • 8.

    Roll out the pastry into a rectangle, about 26cm x 30cm, and place on the prepared baking tray. Spread the mushroom paste down the central third of the pastry, leaving a 5cm gap at the top and bottom.

  • 9.

    Mix the sausage meat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it.

  • 10.

    Cut 2cm strips all the way down the pastry on each side of the filling. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds.

  • 11.

    Bake for 30 minutes or until the pastry is golden brown. Leave to settle for 10 minutes or so, then serve hot or cold. This is delicious with a dollop of apple sauce on the side.

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