Sausage Plait


"Irish savory pastry."


servings 759 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 65.7 g
  • 101%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 884 mg
  • 35%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 375 degrees F (190 degrees C)
  2. In a large bowl, mix flour, margarine and water to a firm dough, and knead until smooth and silky. Roll dough out to a 12 inch square, and place on a greased cookie sheet.
  3. Mix meat, ketchup and herbs. Place filling in the center of pastry, and spread so that there are 4 inches of dough on each side.
  4. Place tomatoes, chopped onion and eggs on top of the filling. Cut 1 inch strips from the sides of the pastry, and lace over the top. bake 30 to 40 minutes at 375 degrees F (190 degrees C).
  • profile image

Your rating



  1. 9 Ratings


Tasty but recipe instructions need clarification. I removed the casing from the sausage and mixed meat by hand with ketchup and seasonings. Layed uncooked meat filling down the center of pastr...

Since I don't eat pork, I substituted Turkey Sausage, stirring in about 1T crisco. Because I really wanted to try this, but was feeling lazy after work, and because I happened to have puff past...

This recipe is easy and the flavor is scrumptious! We love it! My only trouble is that the pastry ends up all "melty" on the bottom b/c of the oils from the sausage...anyone have better ideas?

delicious blend of flavors!

Where did it say pre-cook the sausage? This was an excellent treat! Thanks for the recipe

This tasted good but was a bit too labor-intensive for me. Hard boiling the eggs,pre-cooking the sausage and making, rolling and cutting the dough took a lot of time, made quite a mess and left ...

The dough for this was good. Not sure we liked the filling too much. I seemed like more dough was needed to cover the meat and it was a little too soft to work with. Edible but we probably wo...