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Spicy spanish sausage plait

Spicy spanish sausage plait


In the unlikely event there are any leftovers from this dish, enjoy them cold the next day

  • Feeds 12 Feeds 12
  • Ready in 50 minutes

Each serving contains

  • Energy
    1012kj 243kcal
  • Fat
    High 26%
  • Saturates
    High 37%
  • Sugar
    Low 26%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 10g


  • 8 Co-op Irresistible British outdoor bred pork sausages
  • 1/4 x 225g Co-op chorizo ring, cut into small cubes
  • 3 spring onions, trimmed and finely chopped
  • 10 Co-op British piccolo tomatoes, quartered
  • 1 green chilli, deseeded and finely chopped
  • 1 Co-op British egg, beaten
  • Freshly ground black pepper
  • 320g sheet puff pastry, at room temperature


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Squeeze the sausagemeat out of the skins and put it in a bowl with the chorizo, spring onions, tomatoes, chilli and half the egg
  3. Season with pepper and squish together with your hands
  4. Put the the pastry on a baking tray lined with greaseproof paper
  5. Shape the sausagemeat into a thin rectangle down the centre, leaving 3cm at the top and bottom
  6. Cut 10-12 diagonal strips down the sides, each about 1.5cm wide
  7. Fold in the top and bottom of the pastry, then fold in the strips from each side alternately to form a plait over the sausagemeat
  8. Brush the pastry with the remaining egg and bake for 35 mins, until golden and cooked through
  9. Leave to cool for 5-10 mins before cutting into slices to serve

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