September 21, 2018
Dinner, Snacks, Pork,
Pork Sausage, Eggs, Vegetables, Carrot, Appetizers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Picnic, Weeknight Meals, Oven Bake more
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"From our weekday newspaper The West Australian."
Preheat the oven to 220C (200C fan forced)
Lightly grease a baking tray.
Remove the sausage meat from the sausages by squeezing the meat out with your fingers and then place the meat into a bowl and add the carrot, spring onion, onion powder, garlic powder, mustard powder and half the egg to the bowl with the sausage meat and using clean hand, mix well to combine.
Lay pastry sheets out on a clean flat surface and divide the sausage meat into 2 portions and spoon one portion of filling down the centre of each pastry sheet to form a sausage shape, leaving a 1cm gap at each end.
Using a sharp knife, cut the pastry on the diagonal on either side of filling, about 1cm apart so that you have about 8 to 10 cuts on each side.
Fold pastry over to enclose one end and then, starting at the same end, lay pastry strips over the filling, taking one from each side and crossing them like a plait until all the strips have been used and then fold over the remaining end to enclose.
Repeat with remaining pastry sheet and sausage meat. and then transfer the plaits to the baking tray and brush all over the remaining beaten egg and bake in the oven for 30 minutes or until golden brown.
Serve hot, warm or cold with salad and tomato ketchup or relish.
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