Veggie Sausage Plait (gluten free, dairy free and vegan)
My easy sausage plait makes a great meat alternative in a roast dinner, or served on it’s own for lunch! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which gluten free puff pastry do you use?
I use one of the Jus Rol Gluten Free Puff Pastry sheets which is my favourite gluten free puff pastry available in most UK supermarkets.
Which veggie sausages do you use?
My favourite gluten free veggie sausages are the Linda McCartney Lincolnshire Sausages (be careful as not all of the Linda MCartney sausages are gluten free) but any veggie or meat sausages would work for this recipe. You will need to remove them from the freezer a couple of hours prior to making your plait.
Which chutney do you use?
I use the Sainsburys Caramelised Onion Chutney however any chutney or cranberry sauce would also work.
Can this be stored in the fridge and reheated?
It can, however it is always best eaten straight away whilst the pastry is crispy.
Sausage Plait
Ingredients
- 1 sheet gluten free puff pastry
- 2 tablespoons caramelised onion chutney
- 6 veggie sausages *See FAQs – if frozen they will need to be defrosted beforehand
- 1 egg OR dairy free milk for a vegan option (for an egg wash)
Instructions
- Pre heat your oven to 180C and line a baking tray with baking paper.
- Unroll the pastry onto your baking paper lengthways. Spread the caramelised onion chutney in a strip to the middle of the pastry and press your sausages on top of the chutney.
- Cut rectangular pieces from each of the corners of the pastry, this will leave you with a piece of pastry on either end of the plait to tuck over the sausage mixture.
- Cut horizontal strips across the edges of the pastry and create a plait by using alternate strips from either side of the mixture.
- Brush with beaten egg or dairy free milk and bake in the oven for around 35 minutes, until golden brown and cooked through.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice