The Batch Lady farmer's wife's savoury plait - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady farmer’ s wife’ s savoury plait By You Magazine - February 23, 2020 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. Danielle Wood SERVES 4-6 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved