Pork, Sage & Bramley Apple Plait

“Do you want a quick & tasty lunch or supper….& if like me you love Pastry with a delicious filling….then this is a quick recipe for you!”

Serves 6 – 8 (Depending on portion size)


  • 1 packet of Puff Pastry
  • 400g  Pork Sausage Meat
  • 1 standard slice of bread (white or brown) made into breadcrumbs
  • 3 tsps of dried Sage
  • Salt & Pepper for seasoning
  • 1 large Bramley apple
  • 1 egg, whisked for glazing


  1. Pre-heat oven to 200c
  2. Slice the Bramley apple & cook slowly for a few minutes until the apple softens.
  3. In a large bowl put the Pork sausage meat, breadcrumbs, sage & a good sprinkle of ground black pepper & salt & mix thoroughly with your hands.
  4. Leave the pastry on the baking paper which it is rolled in & once unrolled cut pastry sheet to 25 cm x 30 cm and put onto the baking tray.
  5. Place half the sausage meat in the centre & form a thin brick leaving about a 3 cm gap at each end, then place your slices of apple on the top and level off, then do the same with the other half of sausage meat (so it resembles a sandwich).
  6. Cut strips on either side measuring roughly 1.5 cm at an angle, then trim the two ends to form flaps’
  7. Fold one end flap over the sausage meat, then fold over the strips in alternate layers to form a plait….not forgetting to moisten the tips with water to seal.
  8. Tuck the other end flap in, brush the whole plait with the whisked egg.
  9. Bake in the centre of the oven for about 35-45 minutes until the pastry is golden and the sausage meat is cooked.

“Serve this warm with some crispy potato wedges ……& add some chutneys or dips of your choice …..If you have any left over….believe me this tastes even better the day after!” 

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