Sausage and tomato plait

Herby sausage meat and semi-dried tomatoes are a tasty combination in this delicious home-baked loaf, brought to you by Country Homes & Interiors

Serves 6 to 8

600g good-quality sausagemeat 1 small onion, finely chopped 50g breadcrumbs 3tbsps chopped oregano 1tbsp chopped thyme, plus extra leaves for sprinkling Sea salt and black pepper Butter or oil for greasing Flour for dusting 500g all-butter puff pastry 150g semi-dried tomatoes, diced Beaten egg for glazing

Step 1) Mix the sausagemeat, onion, breadcrumbs, oregano, thyme and a little salt and pepper until evenly combined.

Step 2) Preheat the oven to 200°C/Fan 180°C/Gas 6. Grease a baking sheet. On a lightly floured surface, roll out the pastry to 4mm to 5mm thick and cut out three strips around 45cm long by 12cm wide. Arrange one-third of the sausage mixture down the centre of each strip, keeping the filling 2cm in from the edges of the pastry.

Step 3) Arrange the tomatoes on top. Bring the edges of the pastry over the filling and pinch firmly together. Roll the three pieces over so the joins are underneath. Loosely plait the three lengths together. (It makes a more even shape if you start in the middle and then plait each half to the end.) Carefully transfer the plait to the baking sheet and glaze with the beaten egg. Sprinkle with sea salt and thyme leaves.

Step 4) Bake for 15 minutes, then reduce the oven temperature to 180°C/Fan 160°C/Gas 4 and bake for 30 minutes or until the pastry is golden.

Recipe by Joanna Farrow

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