Ingredients

The following ingredients have 4 Servings
  • 400 – 450g Pack of good quality pork sausages (min 90% pork, skinned)
  • 1 Medium carrot (grated)
  • 1 Medium red onion (finely chopped)
  • 1 Large green chilli (finely chopped (seeds removed))
  • 1 Clove garlic (crushed)
  • 3 tbsp Dry natural breadcrumbs
  • 1 tbsp Thai sweet chilli sauce
  • Ready rolled puff pastry sheet (cut to 25cm x 30cm)
  • 1 Egg (whisked for egg wash)

Instruction

  • Pre-heat the oven to 200°C.
  • Place the first 6 ingredients into a bowl and mix together thoroughly with your hands.
  • Place the pastry sheet onto baking paper on a baking sheet.
  • Place sausage meat in the centre and form a brick shape leaving a 3cm gap at either end.
  • Spread the Thai sweet chilli sauce over the sausage meat.
  • Cut strips measuring 1.5cm at an angle along both sides and trim the two ends to form flaps.
  • Fold one end flap over the sausage meat and then fold over the strips in alternate layers to form a plait, moistening the tips with water to secure.
  • Finish by tucking in the end flap and brushing the pastry with egg wash.
  • Bake in the oven for 35 – 40 minutes until golden brown and sausage meat is cooked.
  • Serve hot or cold.