Place the filling in a 25 x 4cm rectangle at the centre. Cut the pastry into diagonal strips, then crisscross them to form the plait covering the top and sides. Brush with egg yolk and sprinkle ...
The sausage filling is spiked with black pudding ... Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame ...
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