Name: Giant sausage, harissa & apricot plait
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 75g shelled pistachios plus 1 tbsp; 75g dried apricots; small bunch of parsley; 500g sausagemeat; 50g breadcrumbs; 1 tbsp harissa paste; 325g sheet puff pastry; 1 egg yolk (freeze the white to use in another recipe); 1 tbsp cumin seeds

Ingredients

4 serv.

75g shelled pistachios plus 1 tbsp
75g dried apricots
small bunch of parsley
500g sausagemeat
50g breadcrumbs
1 tbsp harissa paste
325g sheet puff pastry
1 egg yolk (freeze the white to use in another recipe)
1 tbsp cumin seeds

Instructions

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1 Roughly chop the pistachios, apricots and parsley, then tip into a large bowl and mix with the sausagemeat, breadcrumbs and harissa paste to combine.
2 Unroll the puff pastry sheet on its baking parchment, with one of the short sides facing you. Tip the sausagemeat mixture onto the pastry, and shape into a large log down the middle.
3 Make 1cm cuts along the long sides of the pastry, from the edge to meet the filling in the middle. Starting from the right side, fold the first pastry strip over the filling to meet the left side. Repeat with the first strip on the left, then continue down the length, alternating between right and left to create a plait and enclose the filling. Beat the egg yolk, then brush this over the pastry plait. Scatter over the cumin seeds. Chill until you’re ready to cook. Will keep chilled for up to a day, or frozen for up to two months.
4 Heat the oven to 200C/180C fan/gas 6. Bake the plait for 45 mins until golden brown. Chop the 1 tbsp pistachios and scatter these over, then slice and serve with one of our side dishes, or leave to cool completely before wrapping for a packed lunch.