Mary Berry Sausage Plait is a beautiful and delicious pastry filled with a well-seasoned sausage mixture and wrapped in a decorative braided puff pastry. This savory dish makes for a fantastic centerpiece at any gathering, or a delightful family meal served with fresh vegetables or salad. It’s both comforting and elegant, with a crispy golden exterior and flavorful filling.
What is Mary Berry Sausage Plait?
Mary Berry Sausage Plait is a traditional British dish that features seasoned sausage meat encased in a puff pastry that’s braided on top to create a visually appealing pattern. The sausage filling can be enhanced with various herbs and spices, making this dish not only visually attractive but also deeply flavorful. It’s commonly served as a main dish at dinners or as a savory snack at gatherings.
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Why You Should Try This Recipe
- Impressive presentation: The braided puff pastry looks intricate but is simple to achieve.
- Perfect for gatherings: A wonderful dish for parties, picnics, or holiday meals.
- Easy to prepare: Using ready-made puff pastry simplifies the preparation process.
- Flavorful and satisfying: A seasoned sausage filling wrapped in crisp pastry makes for a hearty, delicious dish.
- Customizable: You can adjust the seasonings or even add vegetables to the filling.
Ingredients Needed to Make Mary Berry Sausage Plait
- 500g (1.1 lbs) sausage meat – or choose your favorite variety—pork, beef, or vegetarian.
- 375g (13 oz) puff pastry – store-bought or homemade.
- 1 onion – finely chopped for added flavor.
- 1 garlic clove – minced.
- 1 tbsp fresh parsley – finely chopped.
- 1 tbsp Dijon mustard – for a slight tang.
- 1 egg – beaten, for glazing the pastry.
- 50g (1.7 oz) breadcrumbs – to help bind the sausage filling.
- Salt and pepper – to taste for seasoning.
Equipment
- Rolling pin – to roll out the puff pastry.
- Baking tray – to bake the sausage plait.
- Pastry brush – for brushing the egg wash on the pastry.
- Sharp knife – for cutting and braiding the pastry.
- Parchment paper – to line the baking tray.
Instructions to Make Mary Berry Sausage Plait
Step 1: Prepare the sausage filling
- In a mixing bowl, combine the sausage meat, chopped onion, garlic, parsley, Dijon mustard, and breadcrumbs. Season with salt and pepper to taste. Mix thoroughly to ensure all the ingredients are evenly distributed.
Step 2: Roll out the puff pastry
- Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface into a large rectangle, approximately 30cm x 40cm (12 inches x 16 inches). Transfer the pastry to a baking tray lined with parchment paper.
Step 3: Shape the sausage filling
- Shape the sausage mixture into a long log and place it down the center of the puff pastry, leaving space on both sides for braiding the pastry over the top.
Step 4: Braid the pastry
- Cut diagonal strips along both sides of the pastry, about 2cm (¾ inch) wide. Fold the strips over the sausage filling, alternating from side to side to create a braided pattern. Tuck in the ends to seal.
Step 5: Glaze and bake the plait
- Brush the beaten egg over the top of the pastry for a golden finish. Place the sausage plait in the preheated oven and bake for 25-30 minutes, or until the pastry is golden and the sausage filling is cooked through.
Step 6: Serve
- Once the Mary Berry Sausage Plait is baked, allow it to cool slightly before slicing. Serve warm with a side salad or steamed vegetables.
What Goes Well With Mary Berry Sausage Plait
- Green salad: A simple salad with a light vinaigrette balances the richness of the sausage plait.
- Steamed vegetables: Serve with carrots, green beans, or peas for a nutritious contrast.
- Roasted potatoes: Crispy roasted potatoes make an excellent side to this dish.
- Coleslaw: A tangy coleslaw pairs nicely with the savory sausage filling.
- Chutney or mustard: Offer a side of chutney or mustard for dipping.
Expert Tips for Making the Best Mary Berry Sausage Plait
- Use quality sausage meat: High-quality sausages or sausage meat will make a noticeable difference in flavor.
- Chill the pastry: If the pastry becomes too warm while braiding, place it in the fridge for 10 minutes before baking to ensure it holds its shape.
- Keep the filling even: Shape the sausage mixture into an even log to ensure the pastry bakes evenly and the filling cooks through.
- Brush with egg wash: Brushing the pastry with beaten egg helps create a shiny, golden crust.
Easy Variations of Mary Berry Sausage Plait
- Add vegetables: Mix in finely chopped vegetables like spinach or grated carrots to the sausage filling for added nutrition.
- Cheesy plait: Add grated cheddar or Parmesan cheese to the sausage mixture for an extra layer of flavor.
- Herb twist: Use different herbs like thyme or rosemary for a flavorful twist.
- Spicy version: Add a pinch of chili flakes or cayenne pepper to the filling for a bit of heat.
Best Practices to Store Mary Berry Sausage Plait
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: The sausage plait can be frozen either before or after baking. Wrap it tightly in plastic wrap and freeze for up to 2 months.
- Portion control: Slice the sausage plait into portions before freezing for easy reheating.
Best Practices to Reheat Mary Berry Sausage Plait
- Oven: Reheat the sausage plait in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through and the pastry is crisp.
- Microwave: For quick reheating, individual slices can be warmed in the microwave on medium heat for 1-2 minutes, though the pastry may lose some of its crispness.
How Can I Make Mary Berry Sausage Plait Healthier?
- Use lean sausage meat: Opt for a lean sausage option or even chicken sausage for a lighter version.
- Add more vegetables: Increase the vegetable content by adding finely chopped mushrooms, spinach, or grated zucchini to the filling.
- Limit the pastry: Use a thinner layer of puff pastry or consider using whole wheat puff pastry for a healthier twist.
Nutrition Value (per serving)
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 15g
- Fiber: 2g
FAQs
Can you freeze sausage plait before baking?
Yes, you can freeze Mary Berry Sausage Plait before baking. Assemble the plait, but don’t brush it with egg wash. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. When you’re ready to bake, let it thaw slightly, then brush with egg wash and bake as usual.
How do you keep the pastry from getting soggy?
To prevent the pastry from getting soggy in Mary Berry Sausage Plait, make sure the sausage filling is not too wet. Adding breadcrumbs to the mixture helps absorb excess moisture. Additionally, chilling the pastry before baking ensures a crisp and flaky texture.
Can I use shortcrust pastry instead of puff pastry for sausage plait?
Yes, shortcrust pastry can be used instead of puff pastry in Mary Berry Sausage Plait. Shortcrust pastry will give a more buttery, crumbly texture compared to the light, flaky layers of puff pastry.
How long does sausage plait last in the fridge?
Mary Berry Sausage Plait will last up to 3 days in the fridge. Store it in an airtight container to keep it fresh, and reheat in the oven for the best results.
Final Words
Mary Berry Sausage Plait is a delightful dish that’s perfect for both casual meals and special occasions. With its golden, crispy pastry and savory sausage filling, this recipe is bound to become a favorite.
Serve it with a side of vegetables or salad for a complete meal that’s sure to impress. Give this recipe a try for a beautiful and tasty dish that’s easy to prepare yet full of flavor!
More By British Baking Recipes
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Mary Berry Sausage Plait Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry Sausage Plait is a traditional British dish that features seasoned sausage meat encased in a puff pastry that’s braided on top to create a visually appealing pattern. The sausage filling can be enhanced with various herbs and spices, making this dish not only visually attractive but also deeply flavorful. It’s commonly served as a main dish at dinners or as a savory snack at gatherings.
Ingredients
- 500g (1.1 lbs) sausage meat – or choose your favorite variety—pork, beef, or vegetarian.
- 375g (13 oz) puff pastry – store-bought or homemade.
- 1 onion – finely chopped for added flavor.
- 1 garlic clove – minced.
- 1 tbsp fresh parsley – finely chopped.
- 1 tbsp Dijon mustard – for a slight tang.
- 1 egg – beaten, for glazing the pastry.
- 50g (1.7 oz) breadcrumbs – to help bind the sausage filling.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Prepare the sausage filling
- In a mixing bowl, combine the sausage meat, chopped onion, garlic, parsley, Dijon mustard, and breadcrumbs. Season with salt and pepper to taste. Mix thoroughly to ensure all the ingredients are evenly distributed.
Step 2: Roll out the puff pastry
- Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface into a large rectangle, approximately 30cm x 40cm (12 inches x 16 inches). Transfer the pastry to a baking tray lined with parchment paper.
Step 3: Shape the sausage filling
- Shape the sausage mixture into a long log and place it down the center of the puff pastry, leaving space on both sides for braiding the pastry over the top.
Step 4: Braid the pastry
- Cut diagonal strips along both sides of the pastry, about 2cm (¾ inch) wide. Fold the strips over the sausage filling, alternating from side to side to create a braided pattern. Tuck in the ends to seal.
Step 5: Glaze and bake the plait
- Brush the beaten egg over the top of the pastry for a golden finish. Place the sausage plait in the preheated oven and bake for 25-30 minutes, or until the pastry is golden and the sausage filling is cooked through.
Step 6: Serve
- Once the Mary Berry Sausage Plait is baked, allow it to cool slightly before slicing. Serve warm with a side salad or steamed vegetables.
