Egg, cranberry and sausage plait
- 8 chunky pork sausages, skins removed
- 500g all-butter puff pastry
- 30ml cranberry sauce
- 5 happy eggs, hard boiled
- 1 happy egg
- Milk, a dash of
Pre-heat the oven to 200C/180C Fan/Gas 6.
Roll out the pastry on a floured board to about the size of a large baking tray (32cm x 38cm). The centre 10cm of the pastry is for the filling and each side of this will be the plait area.
Spoon the cranberry sauce onto the centre area of pastry and spread out, allowing space for the 'plaits'. Top the sauce with half of the sausagemeat, roughly spreading out, using clean hands.
Place the hard boiled eggs along the sausagemeat to the end. Using the remaining sausagemeat roughly cover each egg with a little sausagemeat.
Now cut parallel, diagonal slits either side of the sausage in the pastry about 1cm apart.
Lightly brush with egg wash, by mixing the 1 remaining egg with the milk, and then plait/fold the strips alternatively over one another, covering the eggs and sausage. Seal at the top and bottom by tucking and pinching the pastry. Brush the finished plait liberally with the egg wash.
Place on a baking sheet lined with non-stick baking paper. Bake in a pre-heated oven for about 35-40 mins until the pastry is risen and golden.
Serve hot or cold in a picnic or as a snack with heaps of seasonal salad.