Sausage plait. Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg.
Fold up the ends, and then plait alternate strips of the pastry to neatly cover the sausage filling. Trim the excess pastry and brush all over with the beaten egg. Scatter over the sesame seeds and extra thyme leaves (if using). You can have Sausage plait using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Sausage plait
Prepare your pastry, basically unroll the sheet. Leave the pastry on the paper it was wrapped in as this becomes your baking paper. Skin your sausages and make into a long flat sausage shape and place on top of pastry, see pictures above. Or unroll a ready rolled sheet of puff pastry onto a board.
Sausage plait step by step
Form the sausage meat into a block ¾ of the width of the pastry. Try to make it as even as possible so the ends are the same thickness as the middle. Lay the pastry on a parchment lined baking tray with sides. Then add the sausage to the center of the dough (between the strips) creating a log. Cross the strips over one another across the sausage into a braid, tucking the excess dough under.