This recipe was given to me by a local farmer’s wife and it makes the perfect grab-and-go lunch or dinner on those hectic days when everyone seems to be going in different directions and just passing through the kitchen before heading off to another activity.
PREP 20 MINUTES
COOK 40 MINUTES
1 sheet ready-rolled puff pastry
190g (about . pack) sausage meat
3 tbsp store-bought caramelised onion chutney
1 apple, cored, halved and cut into slices (optional)
1 egg, beaten
1. Unroll the sheet of puff pastry and set on the countertop, keeping it on its greaseproof lining paper.
2. Place the sausage meat in a long strip, running lengthways down the middle third of the pastry, leaving a 2cm gap at both ends.
3. Flatten down the meat slightly, then spoon the chutney along the sausage meat and lay the apple slices over the top, if using.
3. With the picture of the Apple & Blackberry Plait as a guide, use a sharp knife to make diagonal cuts every 2cm along the length of the pastry on both sides of the filling.
4. Bring up the ends of the pastry and use them to secure the filling at the top and bottom, again using the image of the Apple & Blackberry Plait to guide you.
5. Brush the edges of the pastry with the beaten egg, then start bringing the pastry strands into the centre, alternating sides so that the pieces overlap at the top and create a plait effect.
TO COOK Slide the plait, still on its greaseproof paper, on to a baking tray and brush the top and sides with beaten egg. Transfer to an oven preheated to 180C/160C fan/gas 4 and bake for 40 minutes, covering the top with foil if the pastry starts to catch. The plait is now ready to slice and serve.
TO FREEZE Bring up the sides of the greaseproof paper to encase the plait, then wrap in clingfilm. You can label the clingfilm or transfer the plait to a large, labelled freezer bag and freeze flat for up to one month.
TO COOK FROM FROZEN This can be cooked from frozen. Unwrap the plait and place on a lined baking tray, then brush the top and sides with beaten egg. Transfer to an oven preheated to 180C/160C fan/gas 4 and bake for 1 hour, covering the top with foil if the pastry starts to catch. The plait is now ready to slice and serve.
Want more Batch Lady recipes? Buy the time-saving book with a 20 per cent discount
The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155.